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Peach Compote Recipes


Peach Compote 1

15 Small Peaches (approx)
600 ml (1 pint) Sugar Syrup
Cooking Instructions:
Peaches that are not very large are fine for this dish. Divide the peaches, take out the stones and peel the fruit. Make the syrup, add the peaches and stew them gently for about 10 minutes. Take them out without breaking, arrange them on a glass dish. Boil the syrup for 2 or 3 minutes. Let it cool, pour it over the fruit. When cold, it will be ready to serve
Peach Compote 2
1 cup sugar
1/2 cup water
One 1/2" slice lemon zest (yellow part only)
4 cups peeled, pitted peaches
Cooking Instructions:
Bring the sugar, water and lemon zest to a boil over high heat. Simmer for 5 minutes. This will extract flavor from the peel, dissolve the sugar and make a syrup. Add the fruit and continue to cook for about 5 minutes, until just tender. Remove the fruit from the juice and set aside. Discard the lemon zest. Reduce the juice over medium-high heat for about 5 minutes, until it becomes syrupy. Pour the syrup over the cooked fruit. Serve warm.
Peach Compote 3

3 cups fresh peaches, skinned and quartered
1/2 tsp. lemon juice
1 cup cranberry juice
1 Tbsp. granulated sugar
1/2 Tbsp. cornstarch
1/4 tsp.vanilla extract
Pinch of ground cinnamon
Cooking Instructions:
In a medium saucepan, combine the peaches, sugar, lemon juice, cinnamon and 3/4 cup of the cranberry juice. Mix well. Bring to a boil over medium-high heat. Cover, reduce heat and simmer, stirring occasionally, for 5 minutes. Stir together the cornstarch and the remaining 1/4 cup cranberry juice. Raise the heat so that the liquid in the pan begins to boil. Add the cornstarch mixture and stir for 1 minute, or until the liquid thickens and becomes clear. Transfer to a serving bowl and add the vanilla. Cover and refrigerate for at least 4 hours.
Georgia Peach Compote

1 pound fresh peaches
1 cup sugar
1/4 cup water
1 Tablespoon corn starch
4 to 5 drops yellow food coloring
Cooking Instructions:
Peel and slice peaches; place in medium saucepan. Add sugar and water; simmer for 15 minutes. Add corn starch and food coloring; cook for 6 to 8 minutes longer.
Warm Blueberry-Peach Compote

1/2 cup sugar
1/2 cup water
2 cups fresh blueberries
1 cup dried blueberries
2 peaches
Cooking Instructions:
In a heavy-bottomed saucepan, combine the sugar and water and bring to a boil over medium-high heat. Add the fresh and dried blueberries and stir to combine. Turn the heat down to low and simmer for 20 minutes, stirring once or twice. remove from the heat and set aside. Meanwhile, bring a small pot of water to a rolling boil and lower in the peaches. Cook for several minutes, just until the skins split. Remove and immediately plunge them into an ice-water bath. peel the peaches, remove the pits, and, working over a dish to retain the juices, cut the peaches into small chunks. Fold the peaches and juice into the blueberry mixture. Serve warm.
Peach Mango Compote

2 tablespoons butter
4 ripe peaches, peeled, pitted, and sliced
2 ripe mangoes, peeled and sliced
2 tablespoons brown sugar
Cooking Instructions:
Melt butter in a large saute pan. Add peaches, mangoes, and brown sugar. Simmer until the fruit is soft without being mushy and the liquid is the consistency of a heavy syrup.
Peach-Blackberry Compote with Basil Syrup

1/4 cup sugar
3 tablespoons dry white wine
3 sprigs fresh basil, plus more for garnish
2 2-1/2-inch strips orange zest
3 cups sliced peeled peaches (3-4 medium)
1 cup fresh blackberries
1 tablespoon lemon juice
Cooking Instructions:
Combine sugar and wine in small saucepan; bring to a simmer. Remove from heat. Add 3 basil sprigs and orange zest; stir to immerse. Cover and let steep for 30 minutes. Strain syrup into a small bowl, pressing on basil and zest to release maximum flavor. Shortly before serving, combine peaches, blackberries, lemon juice and basil-infused syrup in a serving bowl; toss gently to coat. Serve garnished with basil sprigs.
Delightful Fruit Compote
2 medium ripe peaches, sliced
1 cup fresh or frozen blueberries
1 cup quartered fresh strawberries
2 kiwifruit, peeled and sliced
3/4 cup seedless red or green grapes
3 tablespoons apple jelly
4 teaspoons water
Cooking Instructions:
In a bowl, combine the peaches, berries, kiwi and grapes. In a microwave-safe bowl, combine the jelly and water. Microwave, uncovered, on high for 45 seconds or until jelly is melted; stir until smooth. Drizzle over fruit.
Hot Fruit Compote

16 oz Canned purple plums, drained
16 oz Canned peach halves; drained
11 oz Canned mandarin oranges
1/2 c Mandarin orange liquid
2 tb Brown sugar, packed
1/2 ts Lemon rind, grated
1 tb Butter or margarine
Cooking Instructions:
Preheat oven to 425 F (hot). Place plums and peach halves in alternate layers in 1-quart baking dish. Drain mandarin oranges; save liquid. Arrange orange over fruits in baking dish. Mix orange liquid, brown sugar, lemon rind, and fat. Pour over fruits. Bake 30 minutes or until fruit is heated through.


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