V for Veggy

Home / All Recipes / Indonesian / Peach and Bluberry Agar-Agar

Peach and Bluberry Agar-Agar

You will only five ingredients to create this colorful and beautiful vegan-friendly and gluten-free agar-agar dessert with fresh ripe peaches and blueberries.
Peach and bluberry agar-agar.

Peach and bluberry 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 bluberry agar-agar: peaches, bluberries, and agar powder.

Ingredients for peach and bluberry agar-agar: peaches, bluberries, and agar powder.

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.

(1) Peel and remove the pits from peaches. (2) Puree peach in a food processor. (3) Combine peach puree with water, sugar, and agar powder in a pot. (4) Boil peach agar in the pot and scatter bluberries in a loaf pan.

(1) Peel and remove the pits from peaches. (2) Puree peach in a food processor. (3) Combine peach puree with water, sugar, and agar powder in a pot. (4) Boil peach agar in the pot and scatter bluberries in a loaf pan.

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.

(Left) Pour about 1 inch of peach agar into the loaf pan to cover the bluberries. (Right) Once the peach agar has set slightly, gently pour the remaining peach agar to fill the loaf pan.

(Left) Pour about 1 inch of peach agar into the loaf pan to cover the bluberries. (Right) Once the peach agar has set slightly, gently pour the remaining peach agar to fill the loaf pan.

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.

Let the peach and bluberry agar-agar set at room temperature for about 1 hour. Chill in the fridge until ready to serve.

Let the peach and bluberry agar-agar set at room temperature for about 1 hour. Chill in the fridge until ready to serve.

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.

Gently run a thin blade around the loaf pan to loosen the peach and blueberry agar-agar, then cover the pan with a plate and flip.

Gently run a thin blade around the loaf pan to loosen the peach and blueberry agar-agar, then cover the pan with a plate and flip.

Peach and Bluberry Agar-Agar

5.0 from 5 reviews

Author: Anita Jacobson

Courses:

Cuisine:

Ingredients:

Diets:

Prep Time: 15 mins

Cook Time: 10 mins

Total Time: 25 mins

Serves: 12

Print Recipe

Ingredients

  • 450 gram (1 lb) ripe peaches/nectarines
  • 125 gram (1/2 cup + 2 tablespoon) sugar
  • 4 teaspoon agar powder
  • 4 cup water
  • 1/2 cup fresh/frozen blueberries

Instructions

  1. Peach puree: Peel and remove the pits from peaches, and puree the peach in a food processor.
  2. 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.
    Tips: Give the peach agar a quick taste test, adding more sugar if needed.
  3. 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.
    Tips: 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.
  4. Chill agar-agar: Let the agar-agar cool until fully set. It takes about 2 hours at room temperature, or about 1 hour in the fridge.
    Tips: 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.
  5. Serving: 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.
  6. Storing: Store any leftover agar-agar in an air-tight container in the fridge for up to 1 week.

Comments

  • Sara Welch Sara Welch says:

    I love when peaches come into season for recipes just like this! Enjoyed this after dinner last night and it has easily become a new favorite!

  • Kristin Kristin says:

    I have never made anything like this before, but it looked so fresh and delicious for summer I just had to try it. Your directions are clear and easy to follow! Thanks for a great recipe!

  • Colleen Colleen says:

    I've been meaning to try agar-agar, and now I have a reason to get on it. This dessert looks so impressive and I know it will be a hit!

  • Jenn Jenn says:

    What a stunning dish! It is just soo pretty, and I bet the flavors are amazing too!

  • Emily Liao Emily Liao says:

    Wow, this peach and blueberry agar was so refreshing and delicious for a warm day!

Leave a comment

Your email address will not be published. Required fields are marked *

Rate this recipe: