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This channel started with video postings of landscapes, and gradually increased the number of professional cooking videos. However, I decided to continue the scenery of France in the future, so I made a second channel.
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This time, I will introduce the easiest and most delicious way to make the recommended peach compote.
◾️ Material
・ Water 1.5ℓ ~ (Adjusted by the size of the peach and the pot, but about the same amount as the peach)
・ Granulated sugar 375g (20-30% of water)
・ 1/2 lemon
・ 9 peaches (The French peach used this time is smaller than the Japanese peach)
・ Mentha appropriate amount
・ Slightly commercially available sable
・ 1.3-1.5% of the weight of plate gelatin syrup
(It is better to set it to about 1.5% on hot days such as summer)
・ Extra virgin olive oil a little
9pice pêches
1.5ℓ eau
375g Sucre
1/2 citron
Un peu menthe
Un peu Sablé
Un peu huile d'olive extra vierge
◾️ How to make
① Put water, granulated sugar and half lemon in a squeeze pan and boil.
② While waiting for it to boil, wash the peaches, split them in half, and take the seeds.
⚠️ The most important point is the ripeness of the peach.
It is better to press it with your finger and dent it lightly.
Things that are ripe enough to be crushed or peaches that do not dent when pressed are not suitable for compotes.
Eat it as is or let it ripen at room temperature until it is reasonably firm.
③ When the syrup is boiling, add peaches, reboil, add mint and turn off the heat.
④ Stick a gold skewer, and it's easy to touch, but it's OK if it gets caught lightly. After that, the residual heat will ignite.
If it is hard, simmer for a few minutes on low heat so that it does not spring up.
Remove the paper and let it cool.
⑤ When it gets cold, transfer it to a tapper without peeling it. Remove lemon and mint.
⑥ Cool completely in the refrigerator.
⑦ Peel the peach, warm the syrup, add gelatin and cool.
⑧ Crush the sable on a plate, serve peaches and jellies, decorate with mint, sprinkle with lemon zest and olive oil.
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◾️ This channel posts about life, travel and cooking in France.
We plan to increase the information that can be conveyed only because we are in France, simple cooking that can be done at home, and videos of French cuisine. Please subscribe to the channel if you like.
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It's a very easy-to-use item, such as scraping the baked tart dough to make it neat.
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Since the blade is thin, you can also open the shell of sea urchin.
It's light and soft to hold, so it won't hurt or get tired even if you use it for a long time.
Scissors with the best cost performance.
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Restaurant narro
france paris 5eme
Paris, France, 5th arrondissement
Restaurant narro chef
#Detailed recipes in the summary section
#Peach compote
#Peach dessert
#Peach jelly
#Peach compote
#French cook
#Peach jelly
#compotée de pêche
#French
#French cuisine
#Simple
#delicious
#recipe
#cooking
8 сен 2024