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Peach and Raspberry Compote
Indulge in the vibrant flavors of summer with this delightful Peach and Raspberry Compote. Bursting with juicy peaches and tart raspberries, this compote is not only a sweet treat but also a versatile topping that elevates pancakes, waffles, or yogurt to new heights. The combination of vanilla and lemon juice adds a fragrant touch, making this dish a perfect way to celebrate the bounty of fresh fruits. Traditionally enjoyed during harvest season, this compote brings a taste of nostalgia to your breakfast table.
Ingredients
- Peaches
- 4, peeled and diced
- Raspberries
- 2 cups, fresh or frozen
- Granulated sugar
- 1/2 cup
- Lemon juice
- 2 tablespoons, freshly squeezed
- Vanilla extract
- 1 teaspoon
- Water
- 1/4 cup
Instructions
- In a medium saucepan, combine the diced peaches, raspberries, granulated sugar, lemon juice, vanilla extract, and water.
- Bring the mixture to a simmer over medium heat, stirring occasionally to dissolve the sugar and prevent sticking.
- Once simmering, reduce the heat to low and let the compote cook gently for about 10 minutes, or until the peaches are tender and the raspberries have broken down into a sauce.
- Remove from heat and allow the compote to cool slightly before serving. This can be served warm or chilled, depending on your preference.
- Store any leftovers in an airtight container in the refrigerator for up to one week.
Tips
- For added depth of flavor, consider adding a pinch of cinnamon or a splash of almond extract.
- This compote pairs beautifully with Greek yogurt, or you can stir in some oats for a quick breakfast option.
- Feel free to experiment with other fruits like strawberries or blueberries for a mixed berry compote.
Dietary Information
Servings: 4 Dish Type: Condiment Prep Time: 10 minutes Cook Time: 10 minutes Calories: 120 Fat: 0g Carbs: 30g Protein: 1g Sodium: 2mg Sugar: 25g
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