Peach season is now in its peak, every time I go to the market or the supermarket there would always be trays of plump and crisp peaches and nectarines on display, and for such a cheap price as well. My refrigerator is therefore always full of white crisp nectarines for dessert, and yellow peaches or nectarines for making preserved peach for peach tea with tapioca pearls. Just imagine, on a hot sunny day, you’re back home and find a big jug of cool peach tea, all the heat will be blown away in an instant.
Preserved peach is surprisingly easy to make, and although I only use it for tea, it can be used in a lot of other dishes like cakes, mousse, ice-cream, etc.
Công thức tiếng Việt: Đào ngâm & Trà đào trân châu
Preparation time: 20-25 minutes
Cooking time: 30 minutes
Servings: depends on the amount of peaches/nectarines
- Yellow peaches/nectarines
- Juice from half a lemon
I didn’t put the exact amount of the ingredients, because it will all depends on the weight of the peaches/nectarines, which will in turn depends on the size of the fruit. I will note the exact ratio of the ingredients in the Directions.
1. Choose peaches that are not too ripe (there should only be a bit of a give when you lightly squeeze them). Rinse well, cut and discard the seed, quarter and peel the whole thing. If you choose the right level of ripeness, it should be very easy to take off the seed. Soak the pieces in diluted salt water to prevent them from browning.
2. After finishing cutting and peeling the peaches weight them, then weight the sugar and water based on the amount of peaches. I always use the following ratio: 1 peach : 0,5 sugar : 1 water. The sugar amount can change based on the sweetness of the peach. Add approximately 3 tablespoon of sugar into a saucepan along with one tablespoon of water, heat on medium heat until the sugar turn to a honey like colour.
3. Add the rest of the water, increase to high heat and bring the water to a rolling boil. While waiting for the water to boil, prepare a big bowl of ice cold water to soak the peach after boiling. When the sugar mixture is boiled, add the peaches and boil for 5-7 minutes until the pieces turn slightly translucent. Use a slotted spoon to take the peaches out and immediately transfer them to ice water, add the lemon juice to the sugar mixture and bring it back to a boil for 2-3 minutes (this will help lengthen shelf life of the preserved peach).
Wait until the sugar mixture is cooled down completely and arrange the peaches in a container, top it off with the sugar mixture and use a heavy object to ensure that the peaches are completely submerged. Preserved peach can be stored in the fridge for up to 2 weeks.
Peach Tea with Tapioca Pearls
1. Brew a pot of black tea. You should make it a bit stronger than usual (I use around 1.5 teaspoon of tea leaves for 200ml of water, you can replace with 2 tea bags). Mix this tea with the peach syrup that we’ve prepared, add a few slices of the peach and a few sprigs of mint, you can serve this hot or cold with ice.
The above ratio is only for reference, you can change the peach syrup and tea ratio according to your personal liking.
2. If you want to make tapioca pearls, I’ve posted the recipe here. This time I made white tapioca pearls (not using cocoa power), and when boiling the pearls I waited until they float to the surface, turn the heat off and leave the pearls in the pot with the lid on for 15-20 mins until the pearls are completely translucent (this might varies according to the size of the pearls you make , I made small tapioca pearls that are no bigger than the tip of my pinky finger so I only have to soak them for 15 minutes). After that you only have to take them out and soak them in room temperature water until your tea is ready.
Note: only boil the amount of tapioca that is enough for the tea, if you made a lot then store the uncooked pearls in the freezer. Cooked tapioca pearls will lose their chewiness if left out for too long.
Ice-cold peach tea, crisp and juicy peach pieces and chewy tapioca pearls, perfect for a hot day.