Cooked peaches as a compote are a delicious dessert. It is also a pleasure as a topping on cakes, puddings, ice cream or simply on its own. Process your harvest or purchase this way and preserve it.
Especially in summer, when peaches are in season, you can easily make this great peach compote yourself. You only need a few tools, namely a pot, a small knife and jars with lids to bottle your cooked compote. This simple and versatile recipe is easy to customize and brings out the natural sweetness and flavor of the fresh fruit.
Flavor variations
Also try the following:
- For a spicy touch, add a cinnamon stick and a piece of fresh ginger (peeled and sliced).
- A dash of bourbon or dry sherry, added after cooking, gives the compote an interesting flavor note.
- For a more unusual flavor, you can add cardamom pods and a piece of star anise.
storage
The compote will keep in the fridge in an airtight container for about a week. The cooled compote can also be placed in freezer-safe containers or bags and frozen. It lasts like this for several months.
Also try our plum compote or the popular sunken peach cheesecake.
Delicious peach compote, homemade
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This is how it’s done
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Wash the peaches, halve them, core them and cut them into bite-sized pieces. If you don’t like the skin, you can pour boiling water over the peaches in a bowl, let them stand for 3 minutes and then peel them.
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Now put the sugar, the juice and the grated lemon peel in a large pot. Score the vanilla pods lengthwise and scrape out the pulp, add both.
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Pour the water into the pot and fold in the peach pieces. For a special variant (for adults), you can replace the water with dry white wine.
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Bring everything slowly to a boil over medium heat. Stir well occasionally to ensure nothing burns. Reduce the heat and let the compote simmer for about 15-20 minutes. The peaches should be soft and the liquid should be slightly thickened. Remove the pot from the heat and remove the vanilla beans.
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If you want to preserve your peach compote, pour it into prepared preserving jars while it is still hot and close them straight away. Otherwise, pour it into a bowl and let it cool.
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Original on oma-kocht.de from July 29, 2024
