Peach compote for cake
Description
The recipe won't take much time. Peach compote can be prepared during summer and stored in the freezer, wrapped in plastic wrap. The main thing is that the dessert should not be stored together with vegetables or aromatic preserves, otherwise it will absorb their odors! If desired, gelatin can be replaced with agar-agar. Serve chilled.
Instructions
- 1
Step 1
Prepare the listed ingredients. It's best to use peaches of non-juicy varieties so that pieces of flesh remain intact in the compote.
- 2
Step 2
Wash the peaches in water, removing the fuzzy layer from the surface of the fruit. Cut them into small cubes and place in a cauldron or other container, removing the pits.
- 3
Step 3
Add granulated sugar. It is advisable to taste the peaches first to determine the required amount of sugar. If desired, add a pinch of citric acid.
- 4
Step 4
Pour hot water into a container and place it on the stove, bring to a boil and simmer for about 13-15 minutes.
- 5
Step 5
Turn off the heat and add the gelatin. Gently stir and let it sit for 5 minutes to bloom. Do not reheat the mixture with gelatin — it will lose its gelling properties.
- 6
Step 6
Line the mold with plastic wrap. Mix the peach mixture once more thoroughly to ensure the gelatin is completely dissolved. Pour the mixture into the mold and refrigerate for 2-3 hours, or freeze for 1 hour.
- 7
Step 7
After the specified time, remove the compote from the mold and peel off the film. The prepared compote can be added when assembling the cake.