Peach Compote & Jelly

Peach Compote & Jelly
This year our peach production was small. Some of these we enjoyed fresh and cool and some were made compote to keep them as long as we can and have them for various pastry preparations I had in my mind.
Basically the story behind this compote recipe was to make an ethereal blancmange (from the French blanc-manger). In retrospect, I realized the huge range of sweets, where we can use our hot or cold compotes. From the simplest dessert, such as on a velvety cream or yogurt, to something more complex, such as on or inside a fridge cake.
Today's suggestion is peach compote and jelly. Once the fruits have been prepared and made compost to become jelly it was the simplest dessert we could make and enjoy.
Yours!
work: 10′ time: 15′ very easy:


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Peach Compote & Jelly Peach Compote & Jelly

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Ingredients (~12 peaches)

  • 12 small peaches
  • 300g (10.6 oz) sugar
  • 500g (1.1 lbs) water
  • 500g (1.1 lbs) white dry wine
  • 1 lemon
  • 1 tbsp vanilla extract or kirsch
  • 5g (0.18 oz) (½ sachet) gelatin
Wash the peaches and put them in a pot in a row. Add water and white wine to cover them completely. Add some water if necessary. Pour the sugar, lemon juice and vanilla extract or the kirsch.
Boil them half-lid with pot lid on moderate fire for 10' from the moment of boiling. Remove them from the pot with a pinched ladle carefully and allow them to cool to peel them easily.
Put them in a sterilized jar, whole or sliced and cover them with the syrup into which they boiled. Here we ended up with the compost.

Jelly-Gelée Peaches

To make the gel we measure 300g (10.6 oz) of peach syrup and dissolve the gelatin. Let it boil for a while. Serve in bowls and enjoy them after they cool down and thicken the jelly.
Peach Compote & Jelly Peach Compote & Jelly Peach Compote & Jelly
Peach Compote & Jelly Peach Compote & Jelly Peach Compote & Jelly


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