150ml glasses x 5
■Peach compote
2 peaches
400g of water
80g sugar
※Brown sugar does not turn pink.
2 sliced lemons
■Peach Jelly
400g of compote syrup
10g sugar
※Brown sugar does not turn pink.
10g agar
A little lemon juice
Prep
Rinse the peaches thoroughly in cold water as you will be using the skin.
How to make it.
(1) Bring water, sugar and sliced lemon to a boil in a saucepan.
(2) Cut the peaches in half along the seeds and remove the seeds.
(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.
※If you boil the peaches with their skins, the color of the skins will change to pink when they are boiled in the syrup.
(4) When the compote has cooled somewhat, peel and cut it into quarters. Set aside in a glass.
(5) Make the peach jelly. Measure the compote syrup into a saucepan.
(6) Mix the sugar and agar, shaking the mixture a little at a time into (5).
※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.
(7) Squeeze in the lemon juice (too much will weaken the consistency, so use a small amount).
(8) Bring to a boil and continue to stir until the mixture comes to a boil.
(9)Remove from heat and pour the mixture into a cup while it is still hot to remove the heat.
Pour the agar into the cup while it is hot, as it coagulates at room temperature.
(10) When the heat has cooled, transfer to the refrigerator and chill until firm.
※When outdoors, use a coolant or ice water to cool it down after it has hardened.
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