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Gelee candies made with peach pulp leftovers

September 30, 2012

Centrifuged juices are an excellent nourishment, delicious and rich in vitamines, yet they produce a huge waste – the pulp entrapped inside the juice extractor’s filter, a precious source of fibres. The basic ingredient for this recipe is the pulp from freshly-extracted peach juice, but you can use melon, watermelon and apricot pulp as well.

Serving a yummy dessert of gelee candies is the perfetct excuse for charming your guests with a healthy and vitaminic fruit jelly. Decorate your candies as you prefer and serve them on a cakestand.


300g peach pulp from freshly-extracted juice
300 ml water
1 lemon
200g cane sugar
2 tsp agar powder (natural gelling agent)
2 tbsp icing sugar


Bring 300 ml water to the boil. Drink your nice, fresh juice and set aside the pulp from the juice extractor. Put the sugar in a small pan with the water and let it melt on low heat. As soon as it starts boiling, add the agar powder and stir, letting everything simmer for a few minutes. Turn off the heat, add the peach pulp, the grated rind and the juice from the lemon. Stir the mixture and pour it into a sufficently high-sided mold. Let it stand in the fridge for 3 hours at least, then cut the jelly into small cubes and place them on a cakestand or a serving dish – or else prepare individual helpings. Sprinkle your candies with icing sugar and serve them.


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