INGREDIENTS
4 white peaches with deep pink skins, washed, skin on, halved and destoned
Syrup
½C Organic raw sugar
½C Spiral Mirin
2-3Tbsp Spiral Organic Rice Syrup
2C water
3Tbsp lemon juice
lemon peel, shaved
Vanilla beans (optional)
Syrup Jelly
1Tbsp Spiral Kanten (Agar) Flakes
2C poached peach syrup
Vanilla ice cream
Aurelio Caramelised Balsamic to drizzle
Cinnamon powder (optional)
Mint leaves
METHOD
In a pot or saucepan, gently heat all syrup ingredients and stir until the sugar has dissolved. Bring to a boil, then reduce the heat to low and place peaches in the pot. Poach each side for 2-3 minutes until soft.
Using a slotted spoon, transfer peaches into a bowl, peel off the skin and remove any remaining stones, then pour the syrup over, reserving 2 cups of syrup for the jelly. Allow the peaches to cool and cover with a lid and chill in the fridge for a few hours.
Returning to the same pot, add the remaining 2 cups of syrup and sprinkle in Kanten flakes, and allow to soak for 10-15 minutes. Heat and stir until it comes to a boil. Remove from heat and pour into a container. Let it cool and set it at room temperature before placing in the fridge to allow the jelly to set.
When serving, fluff the syrup jelly with a fork, place it in an individual serving bowls or glasses, followed by the peach compote, syrup, a scoop of vanilla or coconut ice cream on top. Drizzle the caramelised balsamic, add a sprinkle cinnamon powder (optional), and garnish with mint leaves. Enjoy!
