By Kelly Bogard
Spring is in full swing with warmer days and stormier nights. Birds are singing and the days are starting to get longer. Roadside stands are popping up, and farmers markets are bustling with crowds.
Fresh fruits and veggies fill each of them. Like peaches, plums and some berries at the peak of freshness. Mouth-watering delights!
It’s a simple recipe to whip up to go with breakfast or any other meal where you want to add a touch of sweet. I even like it on pork chops. And my mom makes a version of this at Christmas with apples and raisins.
Peaches are a little ahead of schedule this year, and it looks to be a good crop. So there should be plenty for all. Fresh or cooked, they’re sure to brighten your meal. From all of us at Texas Table Top, enjoy!
Recipe: Peach Compote
Summary: A bit of sweet to brighten any meal
- 2 c. fresh peaches
- 1/2 c. sugar
- 1/2 c. water
- 1 1/2 tsp. lemon
- 1 tsp. vanilla
- 1/4 tsp. ground ginger
- Wash and dry fruit.
- Remove the pit.
- Cut the meat of the peach into small cubes.
- Stir lemon juice into the peaches and set aside.
- Bring the water and sugar to a boil in a saucepan for 30 seconds.
- Add the peaches and turn the temperature down to medium-low.
- Stir in the vanilla and ginger and let simmer until the peaches are soft.
- Serve warm.
Cooking time (duration): 0 hour(s), 10 minutes
Number of servings (yield): 6-8