Saturday, January 17, 2015

Honey Lemon Peach Compote

Yummy topping for pancakes with some chopped almonds for crunch

Here's a tasty way to add some fruits to your diet. I was inspired by the very popular peach teas out there. Why not use those flavors in a saucy compote that you can mix with your yogurt, pour over your pancakes, or spoon over ice cream?

I don't suggest you go out and buy fresh peaches this time of year. They are probably from Chile, where they grow delicious peaches (I was there a year ago this month) but peaches don't travel well. Far too often, they are picked underripe so they can be shipped without turning to mush. Underripe peaches, even once they soften, taste bland and have a mealy texture. Trust, me, the peaches in Chile were nothing like this.

Frozen peaches, though they get a bad rap, are pretty good in a sauce like this. There is enough sugar and acidity to improve even frozen peaches. They are cheaper and far superior to bad fresh peaches, which is all you are going to find this time of year anyway.

If you are not a lemonhead, use the zest of ½ a lemon. The zest isn't tart but it packs a lot of lemon flavor.

Honey Lemon Peach Compote
(makes 4 servings)

1 pound of sliced frozen peaches
¼ cup honey
½ cup water
1 3" cinnamon stick or a big pinch of ground cinnamon
zest of ½ - 1 lemon

Combine everything in a medium saucepan and bring to a boil. Reduce the heat to maintain a slow boil. It shouldn't look like a volcano but bubbles breaking on the surface without spraying peach everywhere. Cook until the liquid is reduced and syrupy and the peaches are hot. Can be refrigerated for up to a week, served hot or cold.

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