Recipes easy to make Peach Compote and Jelly
The ingredients for making Recipes easy to make Peach Compote and Jelly
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2 Peaches
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100 grams *Granulated Sugar
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300 ml *Water
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100 ml *Wine (or water)
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1 dash *Lemon juice
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1 dash *Vanilla Oil (or vanilla extract)
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1 dash Kirsch (or Rum)
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5 grams+2 tablespoons Gelatin+water
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15 grams+2 tablespoons Or use Pearl Agar + Sugar
Step-step making
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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.
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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.
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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.
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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.
