This recipe is an ode to one of my favorite places - Japan. Has anyone ever visited or lived in Japan? The fruit there is off the chain and one of my favorites is the momo or white peach. Somehow all the fruit in Japan taste exceptionally sweet and look picture perfect.
When I was crafting this recipe it reminded me of the jelly I used to buy at the Japanese grocery stores. It was so different from the Dole peach cups my mom used to get for us. They were able to keep the peaches firm and you can really taste the sweetness of the peach, as opposed to tasting sugar water with a limp peach in it. Living in Japan really opened up my taste buds to what fruit should taste like.
I wanted to take this jelly cup up a notch and after many many trials and errors I finally got the balance of sweetness and firmness I wanted from a Rose´jelly.
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- 1 Big White Peach score on the bottom – meaning draw an x with a knife on the bottom of the peach
- 2 Cups Rose´ I used 2 cans of this
- 2 Cups Water
- ¾ Cups Cassava Sweetener
- 4 Tablespoons Agar Agar
- Place the rose, water and cassava sweetener in a saucepan over medium heat until it boils. Add in the peach and boil for an additional 3 minutes. Turn off the stove, take the peach out and place in cold water. When the peach is cool peel off the skin and cut the peach into thin wedges, I got about 16 or so wedges.
- Return the saucepan back to the stove on low to medium heat and simmer for 5 minutes to reduce the liquid to about 3 ½ cups.
- Once reduced add in the agar agar. Keep simmering until all the agar agar flakes have dissolved. This should take another 5 minutes. Agar agar needs heat to activate its jelling properties.
- To assemble place 2 slices of peaches in a glass and top with the jelly mixture. I made 5 small cups (about 5 oz in size) and 2 servings in champagne flutes. Place in the refrigerator until the jelly is set, approximately one hour. Then enjoy!