Peach Compote and Jelly

Source : Place The Peaches Into A Pot With The Skins Still Attached Add The Flavoring Ingredients Granulated Sugar Water White Wine Lemon Juice And Vanil...

PreTime
more Minutes
CookTime
a few Minutes
Yield
Some Servings

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at : December 18, 2021

Step:

  1. Place the peaches into a pot with the skins still attached; add the * flavoring ingredients, granulated sugar, water, white wine, lemon juice, and vanilla extract.

    Peach Compote and Jelly recipe step 1 photo
  2. Cover with small lid that rests on top of the ingredients (otoshibuta drop lid), then cover with a regular lid. Boil over medium heat for about 10 minutes. Add kirsch (if available). Let cool, and infuse in the flavors.

    Peach Compote and Jelly recipe step 2 photo
  3. You can easily peel the skins from the peaches. This is where you finish for compote. This time I only used 1 peach and turned it into a gelée. Use the fruit as a garnish as-is, finely chop it, or crush it.

    Peach Compote and Jelly recipe step 3 photo
  4. It has turned a light color. Bring it to a boil in 300 ml of this syrup, Add the water-soaked gelatin and skinned peaches, and let cool.

    Peach Compote and Jelly recipe step 4 photo

Ingredients

  1. 2 Peaches
  2. 100 grams *Granulated Sugar
  3. 300 ml *Water
  4. 100 ml *Wine (or water)
  5. 1 dash *Lemon juice
  6. 1 dash *Vanilla Oil (or vanilla extract)
  7. 1 dash Kirsch (or Rum)
  8. 5 grams+2 tablespoons Gelatin+water
  9. 15 grams+2 tablespoons Or use Pearl Agar + Sugar

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