Friday, February 4, 2011

Peach Compote

We froze a lot of sliced peaches last summer. I've used some of them for jam this winter, but mostly they've been sitting in the freezer. I pulled some out last night and made this delicious - and very easy - compote. No pastry crust to make, no cobbler dough or even crisp topping. Just sweet, spicy, peachy goodness. Top with lightly sweetened whipped cream for maximum enjoyment.

To make this into an elegant dish to serve at a dinner party, serve in wine glasses with alternating layers of compote and whipped cream (you'll need extra whipped cream to do this).

2 lbs sliced peaches (frozen is fine, but thaw if they're stuck together)
1/4 cup sugar
1/4 tsp ground cinnamon
Pinch of cloves
1 tsp vanilla extract
1/2 cup heavy cream, whipped with a little sugar

Place the peaches in a Dutch oven or braising pan and sprinkle with the sugar, cinnamon, and cloves. Cook over low heat until the peaches are cooked through and the juice is syrupy. Add the vanilla and stir gently.

Serve warm, topped with a dollop of whipped cream.

Serves 4-6.

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