peach jelly

We’re just reaching the end of the peach season, but still found loads of lovely looking fruit in supermarkets. So with that in mind, a decidedly summery dessert is much needed in the vain hopes of clawing onto the last vestiges of heat.


Chop up 4 big peaches and simmer them in a cup or so of apple juice until they are really soft. Add honey if you want to sweeten it slightly, or a bit of water if it starts to get too dry. Not too much though, because I wanted this to set firmer than usual.


Strain and squash out juices from the pulp. It’s fine to leave a little bit in the remaining juices. Don’t chuck the pulp away though… that is still very tasty.


In the remaining juices, add agar agar powder (around 7g) to roughly 3 cups of liquid. Stir and bring to boil for about 3 – 5 minutes.

You can reduce the amount of liquid in the initial boil, and then add some sort of booze afterwards if you want a slightly more adult dessert. Something light and clear works very well, like wine or sake. Just take the boiling juice+agar mixture off the heat, add booze to make up to 3 cups in total, give it a good stir and pour into a mould.


Pop it into the fridge to set and cool.


Remember the pulp that you’ve save up earlier? Well, add some sugar or honey and booze (in my case, gin. Skip the booze if you want it kiddie friendly), mix well and pop that into the fridge as well.


To serve, cut the peach agar agar into little cubes, add a dollop of the peach pulp/compote and a scoop of vanilla ice cream.

Enjoy with relish.

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