Nothing is better then a big, juicy, ripe summer peach. The soft furry exterior and the sweet silky flesh, the first bite of a peach and you can rest assure summer is officially here. My greed often leads me to buy too many of these amazing fruits and I find they become sad and bruised sitting in the fruit bowl. The heat and humidity makes them too soft to eat au natural. I can hear my mother’s voice in my head “waste not want not” and I can’t seem to throw anything away. When you think about the beauty that was involved in the creation of the golden fruit, the seed, the sun, water, the time…Alas this is the perfect time to turn these summer time gems into a delicious peach cobbler compote, super good on ice cream, pancakes, even just with a spoon.
What you need:
Orange juice/apricot juice
What you do:
Skin the peaches (you can leave the skin on the nectarines) and largely dice them, add jus enough water to come half way of the amount of fruit you have.
Add in to your tastes brown sugar, a couple drops of vanilla, zest of half an orange. If you like it really sweet add a lot of brown sugar, if you don’t add less.
Let simmer until water is almost evaporated, add a splash of oj/apricot juice, let that simmer until mixture is thick and ooey gooey delish. This whole process, unless you have like 18 pounds of fruit, should take like 10-15 minutes.
Like I said before you can use this for just about anything, ice cream, French toast, even making a cheat peach cobbler (make the compote then spread into a baking pan, top with ready made refrigerated biscuits that you have sprinkled with cinnamon and sugar, bake until biscuits are done)
I prefer it with breakfast, something about starting a bright, hot day with pure velvety lusciousness, the perfect good morning. No need for syrup, just the decadence of summer.