End of Summer Peach Gelee – When Candy was Special
I was reading some comments under this peach gelee video on YouTube, and was shocked by the number of “omg! the sugar!!” type remarks. People, this is a candy, not a dessert. Candy is supposed to be an extraordinarily indulgent bite, enjoyed in small amounts only on certain very rare and special occasions.
Unfortunately, candy has lost its specialness, and somehow turned into a casual snack. We’ve gone from enjoying it at a couple sacred yearly festivals, to eating several handfuls a day. Let’s face it, the only reason you go up and chat with that receptionist is because she works behind a giant fishbowl filled with mini Snickers bars. Everybody knows.
Well, this fresh peach gelee is not that kind of candy. This is an old fashioned, handcrafted candy that takes a little time and finesse to pull off. It’s simple and sweet, but looks and tastes like something you’re only suppose to enjoy a few times a year.
I’ve never made this before, but saw an easy-looking recipe here and tweaked it by using lime instead of the more traditional lemon. The recipe worked like a charm, and has me thinking about a late fall version using spiced pears. The method really intensifies the fruit flavors, and I find the jellied texture it produces very addictive.
Anyway, I hope you find some nice ripe peaches, and give this a try soon. If you’ve had experience making these types of gelees with other fruits, I’d love to hear your thoughts. Thanks, and enjoy!
1 pound ripe peaches, cut into chunks
1 tablespoon lime juice
– Puree and add to sauce pan with 1/2 cup of sugar
– Boil for 15 minutes as shown
add 1 1/2 cups granulated sugar and 3 tablespoons liquid pectin
– Bring to 200 degrees F. and cook for 10 minutes