Peach and Blueberry Agar-Agar

The summer is fast approaching and I start seeing beautiful stonefruits and berries in the market. What better way to use these fruits than preparing this peach and blueberry agar-agar dessert?

Agar-agar is made from seaweed, so if you need a vegan-friendly alternative to gelatin dessert, please give agar-agar a try. This agar-agar dessert is not only very pretty, but it is also easy to prepare, healthy, vegan-friendly, and gluten-free.

Ingredients for peach and blueberry agar-agar

You will need only five ingredients for this lovely dessert: fresh peaches/nectarines, fresh/frozen blueberries, agar powder, sugar, and water.

There is no need to thaw before using the frozen blueberries.

You will also need a mold for the agar-agar. I am using a 9"x5" loaf pan (8 cups), which is perfect for this recipe and it fills the pan almost to the brim.

How to prepare peach and blueberry agar-agar

1. Peel peaches

Boil a pot of water in a saucepot. Use a sharp knife to score the bottom of each peach with an X, then boil the peaches for 1 minute. Remove the peaches with a slotted spoon/strainer and plunge them in a bowl of ice water. The skin should easily peel right away with hands.

2. Puree peaches

Remove the pits from the peeled peaches and use a food processor to puree the peaches.

3. Peach agar

Whisk peach puree with water, sugar, and agar powder in a pot until well mixed. Bring to a boil over medium heat, stir with the so there is no lump. Continue cooking for another 2 minutes after boiling.

Give the peach agar a quick taste test, adding more sugar if needed.

4. Assemble agar-agar

Scatter blueberries in a 9x5-inch loaf pan and pour about 1 inch of peach agar. Rest for 10-15 minutes until the agar is starting to set, then gently pour the remaining peach agar to fill the pan.

If the first pour of the agar-agar has set too much, please gently score the surface all over with a fork before pouring the remaining peach agar. This little trick is helpful to prevent your agar-agar from separating into two layers.

Serving and storing

Let the agar-agar cool until fully set. It takes about 2 hours at room temperature, or about 1 hour in the fridge.

Please don’t cover the pan before the agar-agar cools down completely to avoid any condensation from forming and dripping onto the agar-agar.

Gently run a thin blade around the loaf pan to loosen the agar-agar, then cover the pan with a plate and flip. The agar-agar should drop on the plate. Cut into slices to serve.

Store any leftover agar-agar in an air-tight container in the fridge for up to 1 week, but you may start noticing water condensation after 2-3 days. Please try to finish the leftover within 3 days for the most enjoyable experience.

FAQs

Q: I don’t have a 9"x5" loaf pan, can I use other pans?
A: Yes, a 9"x5" loaf pan has an 8-cup capacity, so you can use another pan with a similar or slightly larger capacity. You can use an 8"x8"x2" pan, a 9"x3" bundt pan, or a 9"x2" round pan. You can also use individual ramekins if you wish.

Q: I don’t have blueberries, can I use other fruits?
A: Yes, you can use other berries such as blackberries, raspberries, or strawberries. For peach lovers, you can add diced peaches instead of berries.

Q: Is there an easier way to assemble the agar-agar?
A: If you use ramekins/jars and plan to serve the agar-agar without removing it from the mold, you can first pour the peach agar into ramekin/jars, then scatter the blueberries on top.