Peach Compote
INGREDIENTS:
4 medium (1.1bls/500gms) ripe peaches
2 tablespoons maple syrup
¼ teaspoon ground cinnamon
½ teaspoon vanilla extract
Optional
1 teaspoon Bourbon
INSTRUCTIONS:
Skin the peaches. Put a large pot of water onto boil. Prepare a large bowl of iced water.
Lower the peaches into the boiling water.
Leave for one minute, stirring gently to ensure an even coverage. Transfer peaches ice water to cool. Use a small sharp knife to cut an x in the bottom of each peach, then gently remove the skin.
CAUTION: skined peaches will be very sliper.
Take care when handling and chopping.
Slice the peaches in half, remove the pits and dice. Add to a medium saucepan with the maple syrupe, vanilla extrac and cinnamon. Stir well.
Put a lid on the saucepan and heat on medium low for about ten minutes, shaking the pot frequently to prevent sticking.
Remove the lid and cook for a further fifteen minutes or so untill the peaches are cooked and the compote starts to thicken. Remove from the heat and stir in Bourbon if using.
Serve warm immediately or transfer to a convered covered container and refrigerate until needed.