Peach Basil Compote Recipes

STRAWBERRY-BASIL COMPOTE

Steps:

• Stir simple syrup and basil together in a bowl; steep 5 minutes.
• Stir strawberries and white balsamic vinegar with the syrup mixture, assuring the strawberry slices are coated in liquid.

PEACH-AND-BASIL CRUMBLES

Steps:

• Preheat oven to 400 degrees. Make the filling: Mix all ingredients to combine.
• Make the topping: Combine all ingredients (except cream), rubbing in butter with your fingers until mixture is crumbly.
• Divide filling among four 5 1/2-inch round baking dishes, and sprinkle with topping. Transfer to a baking sheet. Bake until bubbling and golden brown, 25 to 27 minutes. Let cool slightly. Drizzle with heavy cream if desired.

PEACH BRUSCHETTA

Steps:

• Preheat the oven to 350 degrees F.
• Lay the baguette pieces in a single layer on a parchment-lined baking sheet, brush both sides with 3 tablespoons of the olive oil and bake until golden brown, 15 to 18 minutes.
• In a medium bowl, toss together the peaches, basil, salt and remaining 1 tablespoon olive oil.
• Whisk together the honey, vinegar and hot sauce in a small bowl, adding more hot sauce to taste.
• To build the bruschetta, start with a piece of baguette, spread with the goat cheese, spoon on some peaches and top with the hot honey.

PORK TENDERLOIN WITH PEACH BASIL COMPOTE

Steps:

• Place pork in a baking dish. Pour vinegar over the pork. Sprinkle with Montreal Seasoning. Turn over and sprinkle the other side with Montreal Seasoning.
• Refrigerate for at least 30 minutes, turning the pork over at least once in this time.
• While the pork is marinating, peel the peaches and cut them into small pieces. Toss the peaches in the lemon juice to keep them from browning.
• Put the peaches in a saucepan over medium heat and cook until they begin to boil.
• Reduce the heat to low and stir in the honey, salt, and basil.
• Cook until peaches are soft enough for you to mash them up with a spoon (about 20 minutes), and mash them to your desired consistency. Keep warm. I turned mine off, but left it on the burner, and it stayed pretty warm.
• Preheat oven to 425 degrees.
• Bake the pork tenderloin right in the baking dish it marinated in until done. The package mine came in said 25 minutes, but it took 45 minutes, so just keep checking it.
• Slice and top with peach compote to serve.

PORK TENDERLOIN WITH TOMATO-PEACH COMPOTE

Steps:

• Preheat oven to 425°F with rack in middle.
• Mash garlic, ginger, curry powder, 3/4 teaspoon salt, and 1/2 teaspoon pepper to a paste using mortar and pestle. Rub all over pork.
• Heat oil in an ovenproof 12-inch heavy skillet over medium-high heat until it shimmers. Brown pork on one side, about 5 minutes, then turn over and transfer skillet to oven. Roast until an instant-read thermometer inserted into thickest part of meat registers 145 to 150°F for juicy meat, 10 to 12 minutes. Let pork rest, uncovered, on a cutting board while making compote.
• Add onion to skillet (handle will be very hot) and sautéover medium-high heat until softened, 5 to 7 minutes. Add tomatoes and peach and sauté until just softened, 3 to 4 minutes. Stir in thyme and, if desired, sugar.
• Slice pork and serve with compote.