Peach Compote
Instructions:
- 4 Peaches skins peeled off, pits removed, or one (10−ounce) package thawed frozen peach slices
- 2 Tablespoon Brown sugar or honey
- 2 Tablespoon Apple or cranberry juice
- 1/8 Teaspoon Ground cinnamon
- 1 Pinch Ground allspice
- 1 Pinch Ground nutmeg
- 2 Tablespoon Brandy or apple or cranberry juice
- 1 Tablespoon Butter
- TO PREPARE THE COMPOTE:
- Cut the peaches into 1/2−inch wedges.
- In a non−reactive saucepan over medium heat, combine the peaches with the sugar or honey, juice, spices and brandy or juice.
- TO COOK THE COMPOTE:
- Over low heat, bring the ingredients to a simmer.
- Cover and cook for 5 minutes or until the fruit is tender. Uncover and simmer until almost all of the moisture has evaporated and you are left with a syrupy fruit mass. Remove from the heat and set aside until serving time.
- Right before serving reheat the compote until hot and whisk in the butter.
- Serve alongside or on top of pork chops.