Homemade peach rings

Updated at: Fri, 26 Jul 2024 08:19:02 GMT

Step 1

Blend the fruit. Add fruit to blender and blend until completely smooth. We also passed the fruit through a fine mesh strainer to remove some of the skin, but this is totally optional.

Step 2

Bloom the gelatin. In a small container, sprinkle gelatin evenly over lemon juice, then stir thoroughly until there are no dry grains visible. Let sit for 5 minutes.

Step 3

Heat up the fruit purée. While the gelatin blooms, combine fruit purée with honey or agave in a small saucepan over low heat, and stir until combined. You want to heat the purée enough to melt the gelatin (>~120˚F), but you don't want to bring it to a boil, which will denature the gelatin.

Step 4

Combine fruit purée with gelatin. Add gelatin and lemon juice mixture to the fruit puree, and stir until it's completely dissolved. Remove pan from heat and let cool for about 5 minutes.

Step 5

Fill up your molds. Pour half of the mixture into one small mixing bowl, and half into another. Add tart cherry concentrate to one of the bowls and mix to create your two different colors. Give your silicone molds a light spray with avocado oil or cooking spray. Use two spoons or droppers simultaneously to fill up each ring, then move to your refrigerator. Refrigerate for an hour and a half to let them set up.

Step 6

Air dry your gummies. Remove from the molds and place on a wire rack, and let sit for 8 hours or overnight. The gummies will shrink significantly and achieve a more intense flavor and a chewy, gummy texture.

Step 7

Coat them in the sugar/citric acid mixture just before eating. NOTE: The citric acid/sugar mixture will eventually draw out moisture from the gummies, so they will start to melt/disintegrate. We suggest waiting to coat them until just before eating. You can keep the sugar/citric acid mixture in a little container and just coat a few when you want to eat them, versus coating them all at once and then storing (this will not work).

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