03 Aug Peach-Thyme Compote
Peach-Thyme Compote
This peach-thyme compote is easier than making jam, but you can use it anywhere you’d use jam or jelly. Toast? French toast? Cheese boards? Ice Cream?!? It does it all!
While stone fruit season runs throughout the summer months, August is National Peach Month. If you’ve got a small bounty of peaches, try making this peach-thyme compote. With just four ingredients and a bit of water, you can make an elevated spread that captures the essence of summer.
Thyme adds complexity while the acidity of lemon juice tames the sweetness. You can switch different herbs and get creative. Since you’re not canning a jam, you don’t need to worry about straying from the recipe basics. Want to mix stone fruit or other seasonal goodies? If it grows together, it goes together!
Peach-Thyme Compote
Use the compote in sweet or savory applications. Grilled cheese sandwiches, as a glaze for organic chicken, with crepes, on a biscuit, or as an ice cream topper, this compote will complement your meals for the rest of the summer!
Ingredients
- 2 lbs ripe, firm peaches
- 1/4 cup organic sugar
- 1/4 cup water
- 2 tbsp fresh lemon juice
- 1 thyme sprig
Instructions
- Bring a medium pot of water to a simmer.
- Drop in peaches for 15-30 seconds then remove from simmering water and place in cold water.
- Remove skins once cool enough to handle.
- Chop peaches, remove stones, and place in a medium saucepan. Add remaining ingredients and bring to a hard boil.
- Cook for 5-8 minutes or until peaches are cooked.
- Spread cooked peach mixture on a rimmed backing sheet for rapid cooling. Discard thyme sprig.
- Store cooled peach compote in a sealable container in the refrigerator until ready to use.
Recipe Courtesy of INFRA