This simple and delicate white peach compote is a perfect match for yogurt, ice cream, cake…the aromatic and refined flavor is just amazing.
I was out for a few days as I had a carpal tunnel relieve surgery a couple of weeks ago. I have been diagnosed with carpal tunnel syndrome for a while, but kept postponing the surgery in hope that the pain would someday dissipate…and of course did not as a matter of fact, the pain went from bad to worse and kept me awake most of the nights…so as soon as the doctor was freed for elective surgery I went in without any hesitation…
I am so happy I did it…and the surgeon was amazing…my pain was gone on the same day of the surgery and very little scar close to none will be the witness of the procedure. Most of my movements are back to normal and I was back to cooking and baking in 4 days…but decided to take a small break from blogging.
Okay, now that I justified my silence, we can move to today’s post…
– What are these white peaches?
These Japanese white peaches are super delicate and have a very low or almost no acidity like other species of peaches. When ripe the skin can be easily removed by peeling it off and the flesh is super, I repeat super juicy, almost melting in your mouth with a delicate sweetness.
These peaches have a fragrant of sweet-scent, very aromatic, pleasant and delicate.
The reason that is it very hard to find these peaches in the market is due to its fragility, they bruise easily therefore they are wrapped individually and handle with a lot of care.
– Where did I get these white peaches?
Well, they came from my mom’s backyard…somehow this year she had so many peaches and she send us a whole box, it must have been at least 15 lbs. of peaches…you can find them in the grocery store, especially Asian ones.
– Isn’t a waste to make compote since these peaches are so exquisite?
Yes, it is but…first; they all ripe at the same time, and second; we can just eat so much between my husband and I…so the idea of making compote, jam or jelly, I honestly don’t know what this should be called…came to my mind to avoid these peaches to get spoiled.
– Should we check the recipe?
To not overwhelm the delicacy of these peaches, little sugar was added and a bit of freshly squeezed lemon juice to yield a touch of acidity.
- White peaches
- Freshly squeezed lemon juice
Wash and peeled the peaches. Remove the pit which come off easily when ripe and cut into quarters.
Weigh the amount of peach and add sugar (approximately ⅕ of total weight of the peaches). For example, if the weight of the peaches is 600 g add 120 g of sugar.
Place the quartered peaches and sugar in a pot. Cook in medium heat until the sugar is dissolved. Do not add water as the peach is very high in water content.
Mix gently, add freshly lemon juice to your taste. Cook until de desired texture.
I like mine with the peaches intact therefore just cooked for a short time, just enough to the thicken a little the compote.
Remove from the heat, let it cool at room temperature.
Store in the refrigerator and use as desire. It will last for up to 5 days since there is not much sugar in it.
– Looking for more recipes with fresh fruits? Check these out…
Did you know that peaches are native of northwest China? There are two main varieties of peaches the ones that the flesh sticks to the stone (clingstone) and the ones that the stone is easily detached from the flesh (freestone). Peaches are low in caloric content and are a great source of vitamin C and vitamin A.