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Add a photoServings: 8
Ingredients
- 8 x ripe peaches blanched and peeled
- 1/2 c. blanching water
- 1/2 c. sugar
- 2 Tbsp. lemon juice
- 2 Tbsp. ginger finely minced
- 1 x cinnamon stick
Directions
- September 1999. Very good as written. Consume within a day or possibly two; otherwise peaches begin to brown. Might try without cooking peaches - perpare and cold the syrup, then chill peaches in the syrup for 1-2 hrs.
- Slice the peaches thinly and combine them in a sauce pan with the blanching water, sugar, lemon juice, ginger and cinnamon stick. Bring the mix to a boil, stirring gently with a rubber spatula so which the sugar dissolves but the peaches are not bruised. As soon as bubbles appear at the edges, turn the heat to low and simmer till the peaches are tender - 5 - 10 min. Transfer the compote to a bowl and let it cold.
- NOTES : Serve with fresh gingerbread or possibly over vanilla ice cream.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 161g | |
| Recipe makes 8 servings | |
| Calories 107 | |
| Calories from Fat 3 | 3% |
| Total Fat 0.37g | 0% |
| Saturated Fat 0.03g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 0mg | 0% |
| Potassium 284mg | 8% |
| Total Carbs 26.81g | 7% |
| Dietary Fiber 2.2g | 7% |
| Sugars 24.69g | 16% |
| Protein 1.35g | 2% |
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