My mother sent me some peaches from Fukushima. Peaches are the representative fruit of summer in Fukushima, and you can enjoy various kinds of peaches from late June to September. This time, I received “Kawanakajima White Peach”, which is the second most popular variety in Fukushima after “Akatsuki”. It has a rich sweetness and firm texture. The skin is a bright red color, so cooking the peach with the skin will create a beautiful compote.
INGREDIENTS: For 1 peach
1 peach (L size/370g/13oz)
500ml water
100g (3.5oz) granulated sugar
1 tablespoon lemon juice
INSTRUCTIONS
STEP
Cut
Wash the peach well.
Cut the peach lengthwise around the seed. Twist and split it in half. Remove seeds with a spoon.
STEP
Simmer
Put water and granulated sugar in a pot and put it on medium heat. Once boiling, add the lemon juice and place the peaches skin side down.
Cook on low heat for 3 minutes, turn over and simmer for another 3 minutes. Turn off the heat and let it cool.
Peel the peach skin.
STEP
Chill in the refrigerator
Place the peaches and syrup in a bowl and cool in the refrigerator.
NOTES
・Boiling the peach with the skin and adding lemon juice will create a beautiful compote.
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