蕎麦（サバ缶とトマトの冷やし蕎麦）｜だれウマ【料理研究家】さんのレシピ書き起こし
Who horse [cooking expert] Time required : 20minutes
コンポート（桃のコンポート）｜ coris cookingさんのレシピ書き起こし
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Ingredients
- peach : about 2 balls
- (A) water : 400g
- (A) white wine : 200g
- (A) Sugar : 220g
- (A) lemon juice : 大さじ1
Time required
20minutes
Procedure
-
1)
prepare the peaches
00:22
wash the peaches
Insert the knife until it touches the peach seeds and make a cut all around.
Separate the flesh in two by moving left and right.
Hold the cutting edge of a petty knife short and make a cut along the seed to scoop out the seed.
peel off the skin -
2)
make syrup
01:50
Put (A) in a pan.
Heat over medium heat while stirring.
Turn off the heat when the sugar dissolves. -
3)
heat up
02:32
Add peach pulp and skin to 2.
Cover with a drop lid so that it sticks with kitchen paper.
Heat over medium heat.
Turn off the heat when it boils.
Let cool at room temperature. -
4)
冷やす
03:53
3が冷めたら冷蔵庫に入れて冷やして完成。
Point
・Mid-sized peaches are used.
・If you use fully ripe peaches, they will fall apart and be difficult to work with, so it is better to use firm peaches.
・The syrup can be stored in a tupperware container in the refrigerator for about 10 days.
・If frozen, it can be stored for half a year.
・Syrup can be arranged into jelly or sherbet.
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