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Blushing Peach-nectarine Compote

  • Category: Dessert
  • Submitted By: Isaac Owsley
  • Town/State: Sonora, CA
  • Serves: 12
  • Preparation Time: 10 minutes
  • Total Cooking time: 10 minutes

This is a wonderful summertime treat, perfect for topping a scoop of rich vanilla bean ice cream, or served in a small bowl in the center of a plate of French toast that has been dusted with powdered sugar as a beautiful alternative to syrup. Even a couple tablespoons draped over a simple bowl of cottage cheese makes for an elegant and visually pleasing not to mention delicious breakfast or midday to midnight snack.

Amount Measure Ingredients
2 cups peaches peeled, pit removed and chopped (about 3 peaches)
2 cups nectarines, stone removed and chopped (about 3 nectarines)
4 tbsp sugar
1/4 cup corn syrup
2 tbsp lemon juice
1 1/2 cups Muscat Canneli white wine
2 tbsp peach schnapps
3 tbsp cornstarch

To prepare:

Place the chopped peaches and nectarines in a medium saucepan over moderate heat; add in the sugar and corn syrup, stirring frequently. When sauce begins to simmer add in the lemon juice, the schnapps, and ½ cup of the Muscat wine simmer 5 minutes or until sauce thickens slightly. Using a potato masher, break the fruit up somewhat (it should take on a blush pink tone from the nectarine skins) then whisk the cornstarch and remaining wine together and add to the peaches return to a gentle boil to thicken. Remove from heat and let cool slightly. Serve warmed as a sauce for ice cream or over pancakes or French toast, even as a topping for cottage cheese.