Fragrant Simmered Peaches for a Sweet Snack
A sweet dessert of simmered peaches gently cooked in sugar syrup to enhance their natural flavor and aroma.
Translated from Korean by AI and not yet checked by a native speaker. Amounts and numbers are taken directly from the original recipe. Read the Korean original →
This sweet snack turns tart or less-sweet peaches soft and delicious by simmering them in sugar syrup. Peel and pit the peaches, then gently simmer for at least 10 minutes to release their fragrant juices, and chill before serving.
- Servings
- about 4 servings
- Cook time
- 10 minprep not included
- Difficulty
- Medium
- Spiciness
- Not spicy
Ingredients
- Peach4
- Water2 cups (400 g)
- Sugar1/2 cup (45 g)
- You can also use yellow or white peaches.
Steps
1. Use 4 medium nectarines.
2. Cut a slit around the middle of each nectarine and twist with both hands to split it in half easily.
3. Cut the halved nectarines into 3 or 4 wedges, peel off the skin, and neatly trim away the center where the pit was.
(My peaches weighed 800g initially, but after discarding the bruised parts and peeling, they came out to 400g.)
4. Rounding off the sharp edges slightly helps keep them from getting mushy after simmering.
5. Pour in enough water to submerge the trimmed peaches (400g) plus about 1/2 cup extra, then add sugar equal to 1/4 the volume of the water.
(For reference, I measured water : sugar = 2 cups (400g) : 1/2 cup (45g).)
2. Once the sugar water boils, add the peaches and bring back to a boil.
7. Once it begins to boil after adding the peaches, reduce the heat to medium-low, skim off any foam that rises, and simmer.
8. Simmer for at least 10 minutes, and the peaches will turn translucent while infusing the liquid with their fragrant peach aroma. Once the peaches are completely cooked through, let them cool.
Firm yellow peaches take longer to simmer than nectarines.
(If you simmer them for too long, the peaches will turn mushy and lose their firmness.)
Ppunwife's tips
- Rounding off the sharp edges slightly helps keep them from getting mushy after simmering.
- If you simmer them for too long, the peaches will turn mushy and lose their firmness.
- Firm yellow peaches take longer to simmer than nectarines.
- To sterilize glass jars, place the jars in cold water, bring to a boil, and dry upside down.
- Adjust the amount of sugar to your liking so it does not turn out overly sweet.
FAQ
Can I use other varieties of peaches instead of nectarines?
You can use yellow or white peaches without any problem. However, firm yellow peaches need a bit more simmering time than nectarines.
How can I keep the fruit pieces from breaking apart easily during simmering?
Rounding off the sharp edges of the peach wedges slightly during prep keeps them from breaking down and becoming mushy after simmering.
How can I use the finished simmered peaches?
Keep them in the refrigerator to enjoy as a chilled dessert, or serve them as a topping for bread or ice cream.
