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<p>150ml glasses x 5<br />
â Peach compote<br />
2 peaches<br />
400g of water<br />
80g sugar<br />
â»Brown sugar does not turn pink.<br />
2 sliced lemons</p>
<p>â Peach Jelly<br />
400g of compote syrup<br />
10g sugar<br />
â»Brown sugar does not turn pink.<br />
 10g agar<br />
A little lemon juice</p>
<p>Prep<br />
Rinse the peaches thoroughly in cold water as you will be using the skin.</p>
<p>How to make it.<br />
(1) Bring water, sugar and sliced lemon to a boil in a saucepan.<br />
(2) Cut the peaches in half along the seeds and remove the seeds.<br />
(3)When (1) comes to a boil, turn off the heat, add the peaches and bring to a boil again. Then, boil for 3 minutes over low heat and let it cool.<br />
â»If you boil the peaches with their skins, the color of the skins will change to pink when they are boiled in the syrup.<br />
(4) When the compote has cooled somewhat, peel and cut it into quarters. Set aside in a glass.<br />
(5) Make the peach jelly. Measure the compote syrup into a saucepan.<br />
(6) Mix the sugar and agar, shaking the mixture a little at a time into (5).<br />
â»If the agar is added as is, it will rapidly absorb water and will not dissolve in water. Be sure to mix it with granulated sugar.<br />
(7) Squeeze in the lemon juice (too much will weaken the consistency, so use a small amount).<br />
(8) Bring to a boil and continue to stir until the mixture comes to a boil.<br />
(9)Remove from heat and pour the mixture into a cup while it is still hot to remove the heat.<br />
Pour the agar into the cup while it is hot, as it coagulates at room temperature.<br />
(10) When the heat has cooled, transfer to the refrigerator and chill until firm.<br />
â»When outdoors, use a coolant or ice water to cool it down after it has hardened.</p>
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【桃のゼリー】【peach jelly】の作り方/パティシエが教えるお菓子作り！
