Jelly made from Fukushima Prefecture’s “young peach compote”.
Although they look very similar to Japanese plums(ume), they are young peaches that have been thinned during the cultivation process.
You can enjoy the refreshing taste of young peaches and the faint scent of peaches.
Even the seeds are edible, so it is easy to use for cooking and sweets, and it is also convenient for adding color to New Year’s dishes.
TOC
INGREDIENTS for Young Peach Jelly
- 3 young peach fruits of “young peach compote”
- 5g powdered gelatin
- 2 tbsp water (for gelatin)
- 140ml syrup of “young peach compote”
- 150ml water
INSTRUCTIONS for Young Peach Jelly
STEP
Chop Young Peaches
- Roughly chop 3 young peaches and divide them into 2 glasses. Leave two peaches uncut.
STEP
Make the Jelly
- Sprinkle powdered gelatin into 2 tablespoons of water, mix and leave for 5 minutes.
- Put syrup of “young peach compote” and water in a saucepan and heat over medium heat. When it boils, turn off the heat. Add the softened gelatin and dissolve, mix well and remove the heat.
STEP
Chill the Jelly
- Pour about half of the jelly into glasses, pour the rest into a cooking tray, and chill in the refrigerator for about 3 hours to harden.
STEP
Garnishing
- Crush the hardened jelly in the cooking tray with a fork.
- Decorate the crushed jelly and young peach fruits on top of the jelly in the cup.
