Place each peach under running water, and gently stroke the skin, rinsing the fuzz clean.
Following the natural curve of the peach, use a kitchen knife to cut the peaches in half. Once cut in half, remove the pit.
Put the water, sugar, lemon juice, and the halved peaches into a pan. Cook over medium heat. When the pan starts to bubble, turn the peaches over.
When the peaches start to fade in color, take them with a ladle and peel off the skin. Return the peaches and the skins to the pan, and simmer for about 10 minutes over low heat.
When the peaches become soft, turn off the heat, let them cool, and they are done!
If you want to preserve the peaches, pack them while still hot into sterilized jars with the syrup. Fill the jars up to the rim just before the point where the syrup is overflowing, and close the lids lightl.
Put the jars in a pot filled with enough hot water to come halfway up the sides of the jars. Bring the water to a boil to sterilize the jars thoroughly. Life the jars out of the pot and quickly close the lids tightly.
You can fit about 2-3 peach halves in a 600 ml capacity jar. I filled 3 jars here.
This is COOKPAD member Yuri's Rose Jelly (Recipe ID: 655781).
This peach compote is lovely made with yellow peaches too, not just white peaches as I used in this recipe.
Story Behind this Recipe
I dreamt of being able to eat my favorite seasonal fruit, peaches, at any time, so I made this.
I made this quite lightly sweet, so please use 1.5 times the amount of granulated sugar called for if you it to be sweeter. If you make this with just 1 peach use 1/4 of all the other ingredients, and use a small pan so that the peaches won't get burned on the bottom of a larger pan.