Sweet and Tangy Simmered Peaches Packed with Fruit
A fruit dessert gently simmered for 10 minutes with sugar and lemon juice, so you can enjoy the syrup right along with the fruit.
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 fruit treat simmers less-sweet peaches in sugar water for about 10 minutes, finished with refreshing lemon juice. Because it is not overly sweet, you can easily enjoy the syrup as well, and it is wonderful served chilled as a dessert or mixed with sparkling water.
- Servings
- about 5–6 servings
- Cook time
- 10 minprep not included
- Difficulty
- Easy
- Spiciness
- Not spicy
Ingredients
- Peach7 (1 kg, after cleaning)
- Water4 cups
- Sugar1 cup
- Salt1/2 tsp
- Lemon juice2 tbsp
- I used firm-fleshed peaches. Less-flavorful nectarines or white peaches also work well.
- There were quite a few bruised spots, so I trimmed them all off, peeled the skins, and cut the fruit into bite-sized pieces. The trimmed peaches, excluding the pits, weigh 1kg. Around 8 medium-sized peaches should be enough.
Steps
Prepare the ingredients
I used firm-fleshed peaches.
Less-flavorful nectarines or white peaches also work well.
Prepare the peaches
There were quite a few bruised spots, so I trimmed them all off, peeled the skins, and cut the fruit into bite-sized pieces.
The trimmed peaches, excluding the pits, weigh 1kg.
Around 8 medium-sized peaches should be enough.
Simmer the peaches
Add 4 cups water, 1 cup sugar, 1/2 tsp salt, and the peaches to a pot, then bring to a rolling boil.
Skim off all the foam that rises to the top.
Cover with a lid and simmer gently for about 10 minutes. If you simmer them too long, they will become mushy, so adjust the time to reach your preferred texture.
Turn off the heat, add 2 tbsp lemon juice for a refreshing flavor and sterilizing effect, mix evenly, and let it cool.
Finish
I happened to have an empty glass jar from some porridge, so I sterilized it in boiling water and filled it.
The amount of syrup turned out just right, leaving the peaches lightly submerged.
I also had some yellow peaches that were not in great shape and made them the same way, but because the flesh was soft, I cut the cooking time down by more than half.
My simmered peaches are not overly sweet, so you can easily enjoy the syrup along with them.
The fragrant peach aroma and sweet-and-tangy flavor make all the effort worth it.
It makes a great snack for babies and children, as well as for elderly folks with weak teeth.
Ppunwife's tips
- If you simmer them too long, they will turn mushy, so adjust the cooking time to reach your preferred texture.
- Adding sparkling water brings a fizzy kick that makes it work like a natural after-meal digestive aid.
- When using soft yellow peaches, cut the boiling time by more than half.
FAQ
Can I make this with nectarines or white peaches?
Yes, along with firm peaches, you can also use less-flavorful nectarines or white peaches.
How should I adjust the time when using soft yellow peaches?
Soft-fleshed yellow peaches can turn mushy easily, so it is best to cut the boiling time down by more than half.
At what point should I add the lemon juice?
Once you have simmered the fruit to your desired texture, turn off the heat, stir in the lemon juice evenly, and let it cool.
Are there any tips to enjoy the finished simmered peaches even more?
Pairing them with sparkling water to drink chilled like a beverage adds a delightfully refreshing flavor.
