Background
This experiment, started on June 17, is a variation on traditional Korean cheong, which is typically made with unripe plum. This version uses unripe peaches, another type of stone fruit, to explore if they produce a similarly interesting syrup. The peaches were harvested from a backyard tree, providing a way to utilize fruit that might otherwise be eaten by deer before ripening.
Recipe
Ingredients
275 Unripe Peaches
275g Cane Sugar
Equipment
Mason Jar
Kitchen Scale
Instructions
-
Preparation
Wash the unripe peaches gently, remove the stems, and clear off any gum from the skin. -
Layering
Add the peaches and most of the sugar (approx. 250 g) to the mason jar. -
Mixing
Shake and tap the jar to distribute the sugar evenly and remove any air pockets. -
Topping
Add the remaining sugar to the top, ensuring the peaches are completely covered. -
Sealing
Seal the jar and store at room temperature.
Notes and Observations
- The peaches used were small, about the size of a golf ball. Some had a dried, gum-like substance on the skin, likely from stink bugs.
- The jar will be left at room temperature (approx. 70°F / 21°C).
- The sugar is expected to draw moisture from the peaches via osmosis, slowly creating a syrup. This process will likely be slower than with more porous fruits like raspberries.
- Due to their density, the peaches required a surprisingly large volume of sugar to achieve a 1:1 weight ratio.
- The process will be monitored over the coming weeks, first for syrup formation and the dissolution of all sugar. Following that, we will monitor for signs of slight Lacto-Fermentation.