Freshpeachandblueberrycompote Recipes

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FRESH PEACH AND BLUEBERRY COMPOTE



Fresh Peach and Blueberry Compote image

Simple summer recipe that is also great for breakfast was originally was printed in Bon Appetit (August 1981). The original recipe used 2 tsp kirsch, which I omit.

Provided by ellie_

Categories     Dessert

Time 20m

Yield 8 serving(s)

Number Of Ingredients 6

1 tablespoon frozen orange juice concentrate
1 tablespoon sugar
2 teaspoons fresh lemon juice
1/2 orange, rind of, grated
8 firm peaches, halved and pitted (2 1/2 lbs)
1 cup fresh blueberries

Steps:

  • Combine first 4 ingredients in 2 quart serving bowl and blend well.
  • Using a food processor (medium or thick slice disc): place peaches in food tube and slice, using light pressure.
  • Add to orange juice mixture.
  • Gently blend in blueberries, tossing lightly.
  • Cover and refrigerate at least 2 hours.

EASY PEACH COMPOTE



Easy Peach Compote image

Only 4 ingredients and 15 minutes are needed to make this flavorful peach sauce. Spoon it on top of yogurt, waffles, vanilla ice cream and more!

Provided by Deanne Frieders

Categories     Sides

Time 30m

Number Of Ingredients 5

4 large ripe peaches, peeled and diced (approximately 4 heaping cups)
3 Tbsp honey
2 Tbsp water
2 Tbsp fresh lemon juice
1 tsp ground cinnamon

Steps:

  • Heat a medium sized skillet or saucepan oven medium high heat. Add all ingredients to the pan.
  • Cook, stirring occasionally, until the mixture comes to a boil. Reduce heat to medium low and simmer, stirring occasionally until the peaches are soft and the liquid has mostly reduced, about 10 minutes.
  • Cool slightly before serving, or transfer to a container to store in the refrigerator for up to 4 days.

Nutrition Facts : Calories 119 calories, Carbohydrate 31 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 0 grams fat, Fiber 3 grams fiber, Protein 2 grams protein, SaturatedFat 0 grams saturated fat, ServingSize 1, Sodium 1 grams sodium, Sugar 28 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 0 grams unsaturated fat

PEACH AND BERRY COMPOTE



Peach and Berry Compote image

Categories     Berry     Fruit     Dessert     Picnic     Peach     Summer     Vegan     Gourmet     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 6 servings

Number Of Ingredients 5

3 large peaches (1 1/2 lb)
1 cup sweet dessert wine such as Muscat de Beaumes-de-Venise
3 tablespoons sugar, or to taste
2 cups blueberries (3/4 lb)
2 cups raspberries (1/2 lb)

Steps:

  • Blanch and peel peaches. Cut into 1/4-inch-thick wedges.
  • Simmer peaches, wine, and sugar in a 3-quart saucepan, stirring occasionally, 2 minutes, then remove from heat. Immediately transfer mixture to a bowl and add berries, tossing to combine. Cool compote completely.
  • Serve compote chilled or at room temperature.

THE TORREY PINES LODGE WARM BLUEBERRY-PEACH COMPOTE



The Torrey Pines Lodge Warm Blueberry-Peach Compote image

Great served warm with pancakes, or all by itself! Adapted from chef Jeff Jackson at 'A.R. Valentien at the Lodge' at Torrey Pines, in "True Blueberry" by Linda Dannenberg.

Provided by BecR2400

Categories     Berries

Time 25m

Yield 6 serving(s)

Number Of Ingredients 5

1/2 cup sugar
1/2 cup water
2 cups fresh blueberries
1 cup dried blueberries
2 peaches

Steps:

  • 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 with pancakes. Tip: Add a little finely grated lemon zest to your pancake batter. Enjoy!

Nutrition Facts : Calories 104.8, Fat 0.2, Sodium 0.9, Carbohydrate 26.8, Fiber 1.6, Sugar 24.2, Protein 0.7

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