Neapolitan “Percoca” Peach in Syrup

Once grown only around Vesuvius and in the Phlegraean Fields, the “Percoche”, the Neapolitan peach variety with yellow flesh, crisp and clingstone, were later introduced to the province of Caserta as well.
The “Percoca”, “Percuoco” in Neapolitan dialect, owes its success to the well-known eating habits of the Neapolitans, who chose it as the queen of the summer table as early as the 18th century (“il 700”). Who does not remember “percoca poached in red wine”, a traditional Neapolitan ritual apparently introduced by the Spanish rulers, already masters of “sangria”.

The name Neapolitan Percoca covers at least two different varieties, certainly born in the Phlegraean-Vesuvius area: the “Puteolana” and “Terzarole” (with tip, gold, yellow). These varieties share medium-large to large fruit, the yellow colour of the flesh and of part of the skin, a very intense aroma and fragrance, a sweet flavour and a velvety texture – so excellent that they are used as the raw material for delicious Percoca peaches in syrup.

Ingredients: Percoca (Neapolitan peach) 62%, water 30%, brown sugar 8% and lemon juice.