Teresa's Recipes
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
- 4, peeled and diced Peaches
- 2 cups, fresh or frozen Raspberries
- 1/2 cup Granulated sugar
- 2 tablespoons, freshly squeezed Lemon juice
- 1 teaspoon Vanilla extract
- 1/4 cup Water
Dietary Notes
- 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
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.