Black Tea Peach Compote

Name: Black Tea Peach Compote
Ingredients: Nectarine flesh (or peaches) 400 g (about 4–5 fruits); Water 500 ml; Sugar 200 g; Salt 0.5 tsp; Lemon juice 2 tbsp; Black tea bags 2; Vanilla extract (optional) 2–3 drops; Baking soda (for washing) A little

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Nectarines gently simmered in black tea syrup and chilled for a fruit dessert.

By Hyomobap

Hyomobap kitchen diary What to do with a disappointing peach I bought ten nectarines for 5,000 won at the fruit shop, but they turned out rock hard and sour. So I gave up on eating them fresh and simmered them in black tea syrup instead. In Korea we rarely throw out fruit just because it isn't tasty; it becomes jam or compote. Read diary +

I bought ten nectarines for 5,000 won at the fruit shop, but they turned out rock hard and sour. So I gave up on eating them fresh and simmered them in black tea syrup instead. In Korea we rarely throw out fruit just because it isn't tasty; it becomes jam or compote.

Dommo loves peaches and brings them home often in summer, but they are hard to judge from the outside, so sometimes we end up with ones like these. This time I skipped blanching and peeled them raw, because I wanted to try the new peeler I bought at IKEA.

From Hyomobap

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Ingredients // Servings to be confirmed

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Steps //

01
Wash the nectarines in water with a little baking soda. If very firm and hard to peel, blanch them for about one minute first.
02
Reserve the peels, remove the pits, and cut 400 g flesh into fairly large pieces. Cooking tip Keep the peels to infuse their color and aroma into the tea.
03
Place a heat-safe preserving jar in cold water and bring it to a boil with the water. Remove with tongs and let it air-dry without wiping.
04
Boil 500 ml water with two tea bags and the reserved peels for four to five minutes, then strain.
05
Add the fruit and 200 g sugar to the strained tea and simmer for about 15 minutes.
06
Just before turning off the heat, add the salt and lemon juice, plus two or three drops of vanilla extract if using.
07
Transfer to the prepared jar, refrigerate, and serve chilled. Cooking tip This is a refrigerated dessert, not a shelf-stable canning process. A verified storage life is not provided.

Ingredients // Servings to be confirmed

Steps //

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