Peach and berry compote

Peach and berry compote

By
From
The Margaret Fulton Cookbook
Serves
6
Photographer
Geoff Lung

One of summer’s treats is a compote of stone fruit and berries, flavoured with citrus and the fragrance of honey. Serve with cream, a good natural yoghurt or plain.

Ingredients

Quantity Ingredient
3/4 cup fresh orange juice
1/2 cup honey
1/4 cup fresh lemon juice
2 sticks cinnamon
1/2 cup water
6-8 firm ripe peaches, skinned
2 punnets strawberries or raspberries

Method

  1. In a heavy-based saucepan, combine the orange juice, honey, lemon juice, cinnamon and water, and bring the liquid to the boil, stirring. Add the peaches and simmer until just tender. Remove from the heat and leave to stand for 10 minutes.
  2. Transfer the whole peaches, with a slotted spoon, to a bowl. Reduce the cooking liquid over a moderate heat until it is syrupy. Pour the syrup over the fruit and let the mixture cool for 15 minutes. Fold in the berries and chill the compote, covered loosely, for at least 1 hour.

Note:

  • peaches can be skinned by first pouring boiling water over them in a bowl, leaving them to stand for 3 minutes, then draining and putting them into a bowl of iced water.
Tags:
The Margaret Fulton Cookbook
Margaret
Fulton
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