When summertime peaches are in full swing, this is the recipe to make use of that bushel. But even outside of peach season, frozen peaches work perfectly. This compote might be quick and easy on the front end, but it’s rich and complex on the spoon. Finishing the topping with Crystallized Ginger adds a layer of spicy complexity that takes this peach compote to the next level.
Spoon over ice cream, use it to top your morning and midnight waffles and pancakes. We also love it on a cheese board. Wow!
Time: 15 min
Makes 1 cupRating
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Loading...| 4 peaches, sliced | |
| 1/3 cup brown sugar | |
| 1 tsp Pure Bourbon Vanilla Extract | |
| 1 tsp Vietnamese Cinnamon | |
| Pinch Sel Gris | |
| 1 Tbl Crystallized Ginger |
| 1. | Peel and slice the peaches. Don't be overly concerned with the cuts, as the peaches will cook down in the sauce. |
| 2. | In a saucepan over medium heat, add in the peaches and brown sugar. The peaches will release their juices and combine with the sugar to create a syrup. Cook for about 5 minutes. |
| 3. | Add in the cinnamon, extract and salt. Cook for an additional 3-5 mins or until the peaches have softened and become syrupy. |
| 4. | Turn off the heat and stir in the crystallized ginger. |
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