Homemade Peach Rings with Fresh Fruit for 35 Servings

Instructions:

1. Blend peeled and pitted peaches with lemon juice until completely smooth. Pass through a fine-mesh sieve into a heavy-bottomed saucepan to remove fiber.
2. Simmer the peach puree over medium-low heat for 8–10 minutes until reduced by nearly half to concentrate the flavor and pectins.
3. While the puree reduces, sprinkle gelatin evenly over 120ml of cold water in a small bowl. Allow to bloom for 5-7 minutes until it forms a thick sponge.
4. Remove the reduced peach puree from heat and stir in the honey and optional peach extract. Add the bloomed gelatin to the warm mixture, stirring gently until completely dissolved and emulsified.
5. Use a dropper or confectionery funnel to fill silicone ring molds. Refrigerate for at least 4 hours until firm.
6. Whisk together granulated sugar and citric acid in a small bowl. Pop the rings out of the molds and toss them in the mixture to coat evenly.