Peach Compote and Jelly

1. 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.

2. 2

   Cover with small lid that rests on top of the ingredients (otoshibuta drop lid), then cover with a regular lid.

3. 3

   Boil over medium heat for about 10 minutes.

4. 4

   Add kirsch (if available).

5. 5

   Let cool, and infuse in the flavors.

6. 6

   You can easily peel the skins from the peaches.

7. 7

   This is where you finish for compote.

8. 8

   This time I only used 1 peach and turned it into a gelee.

9. 9

   Use the fruit as a garnish as-is, finely chop it, or crush it.

10. 10

    It has turned a light color.

11. 11

    Bring it to a boil in 300 ml of this syrup, Add the water-soaked gelatin and skinned peaches, and let cool.

* Per serving · 4 servings · Values may vary.

No additional tips available.