WHITE PEACH JELLY

SOURCE: TAKASHI SUGIMOTO AND MARCIA IWATATE. SHUNJU: NEW JAPANESE CUISINE: SENSATIONAL RECIPES FROM TOKYO’S MOST FAMOUS RESTAURANT.

Okayama boasts the rightful title, “Peach Kingdom of Japan”, because the southern prefecture is a haven for growing the Hakutō, a white peach cultivar descended from honey peach seedlings of Shanghai and highly coveted for the creamy blush of its skin and for the melty sweetness of its pulp, both caused by bagging and desensitizing the fruit bud from exposure to sunlight. Aside from its au naturel state, Hakutōs have found their way to seasonal Japanese dessert treats in the form of gelatinized purées. To retain the color and plumpness of the Hakutō or any white peach substitute in the jelly, coarsely grating the fruit into chunky shreds should accomplish the trick as this task retards the browning process that results from oxidation and minimizes the surface area of the purée during its congealment to a more solid body.

Ingredients

1 white peach, preferably Hakutō, weighing 7 ounces/200 grams

3 tablespoons/45 mL fresh OR canned peach nectar

0.2 ounce/5 grams gelatin sheets. soaked in cold water until softened

1 tablespoon/15 mL freshly squeezed lemon juice

Caramel Sauce

1/3 cup/75 grams palm sugar OR dark molasses

1/3 cup/70 grams sugar

1/2 cup/120 mL fresh OR canned peach nectar

1/2 tablespoon/8 mL rice vinegar

4 sprigs fresh mint leaves for garnish

Specific Equipment

Paring knife

Coarse grater

Small saucepan

Plastic wrap, cut into 4 square sheets

Paper towel

Small glass cups

Wooden spoon

Rubber band

Serves 4

Instructions

1. Cut the peach into quarters and peel each quarter with a paring knife. Grate the peach over a coarse grater and set the peach pulp and juice aside in a small saucepan.

2. Wet one side of the plastic wraps over cold running water to loosen the surface and dry slightly by patting each sheet gently with a paper towel. Drape the plastic wraps over small glass cups, wet side down and making sure that the plastic wrap touches the surface of the glass cups, to form molds that will shape the jelly.

3. Stir peach nectar and gelatin sheets into the grated peach pulp and its juice with a wooden spoon and set the saucepan over medium heat, stirring continuously and scraping the bottom of the saucepan to prevent the pulp from sinking, for 5 minutes or until the mixture has thickened slightly.

4. Remove the saucepan from heat and let the mixture cool to room temperature for 15 to 20 minutes and stir in lemon juice.

5. Pour the mixture in equal portions into each cup lined with the plastic wrap. Hold the edges of the plastic wrap altogether and twist tightly to wrap over the jelly. Tie the plastic wrap with a rubber band to seal the mixture. Set aside in a refrigerator and chill for 3 to 4 hours or until the jelly is solid and set.

6. Combine the palm sugar or dark molasses, sugar, and peach nectar in a small saucepan set over low heat, stirring constantly with a wooden spoon for 5 minutes or until the sugar has completely dissolved and the sauce has thickened. Stir in vinegar until well-blended and the sauce has thinned slightly.

7. Remove the saucepan from heat and let the sauce cool to room temperature for 15 to 20 minutes. Set aside.

8. Pour equal portions of the sauce onto individual small dessert plates and swirl each plate to spread the sauce into a circle. Unwrap each jelly and place it onto the sauce. Garnish the top of the jelly with a sprig of fresh mint leaves.