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1
Place each peach under running water, and gently stroke the skin, rinsing the fuzz clean.
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2
Following the natural curve of the peach, use a kitchen knife to cut the peaches in half.
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3
Once cut in half, remove the pit.
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4
Put the water, sugar, lemon juice, and the halved peaches into a pan.
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5
Cook over medium heat.
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6
When the pan starts to bubble, turn the peaches over.
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7
When the peaches start to fade in color, take them with a ladle and peel off the skin.
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8
Return the peaches and the skins to the pan, and simmer for about 10 minutes over low heat.
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9
When the peaches become soft, turn off the heat, let them cool, and they are done!
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10
If you want to preserve the peaches, pack them while still hot into sterilized jars with the syrup.
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11
Fill the jars up to the rim just before the point where the syrup is overflowing, and close the lids lightl.
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12
Put the jars in a pot filled with enough hot water to come halfway up the sides of the jars.
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13
Bring the water to a boil to sterilize the jars thoroughly.
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14
Life the jars out of the pot and quickly close the lids tightly.
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15
You can fit about 2-3 peach halves in a 600 ml capacity jar.
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16
I filled 3 jars here.
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17
This is COOKPAD member Yuri's Rose Jelly.
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18
This peach compote is lovely made with yellow peaches too, not just white peaches as I used in this recipe.
