Cooking peel of peach and lemon juice together, the color change to red.
Ingredient easy to make
- Granulated sugar
- Vanilla beans
- White wine
- Lemon juice
- amount of 1/2 piece of lemon
- Vanilla ice cream
- as appropriate
1 Make a cut into around the seed of peach by petty knife and cut in half by turning around with both hands.
2 Remove the seeds.
3 Pass quickly into hot water, immediately replace in ice water, and peeled.
4 Put water, granulated sugar, and the vanilla beans that squeezed out seeds into UNILLOY 22cm casserole.
5 After boiled up, put peach and peel of ③ in pot.
6 Add white wine, lemon juice, and simmer 10 minutes by low heat with a paper towel as a drop lid.
7 Turn off the fire and cooled at room temperature, place in a storage container and cool in a refrigerator.
8 Serve the compote and syrup in bowl, add vanilla ice cream and mint to your liking.
Tomoko Takahashi – Profile
Born in Sanjo-city Niigata in 1971. Since 1998, presides over the small cooking class of salon style "LA CUILLERE TOMO" in Sanjo-city.
She is introducing the cuisine of various genres such as French, Italian, Japanese and Chinese in easy-to-understand home cooking, using seasonal ingredients that was able to take in Tsubame Sanjo region.
Also has many fans of gorgeous table coordination of the four seasons.