Best Peach And Berry Compote Recipes

Almond Cornmeal Cake with Peach and Berry Compote image

Yield Makes 6 servings

Number Of Ingredients 10

3/4 cup yellow cornmeal
1/4 cup all-purpose flour
3/4 teaspoon baking powder
1/2 teaspoon salt
2/3 cup whole blanched almonds
3/4 cup sugar
1 1/4 sticks (1/2 cup plus 2 tablespoons) unsalted butter, softened
3 large eggs
3/4 teaspoon vanilla
Accompaniment:peach and berry compote

Steps:

Preheat oven to 325°F and butter an 8 1/2- by 4 1/2- by 3-inch loaf pan. Put a 24- by 3 1/2-inch strip of wax paper lengthwise down center of pan (to facilitate unmolding), leaving an overhang on each end.
Whisk together cornmeal, flour, baking powder, and salt.
Finely grind almonds with 1/4 cup sugar in a food processor and stir into cornmeal mixture.
Beat butter and remaining 1/2 cup sugar in a large bowl with an electric mixer at medium speed until combined well. Beat in eggs 1 at a time until just blended, then beat in vanilla. (Mixture will look curdled.) Add cornmeal mixture and stir and fold until just combined.
Transfer batter to loaf pan, smoothing top, and bake in middle of oven until a tester comes out clean, about 1 hour. Cool cake in pan on a rack 5 minutes. Loosen edges with a knife, then use strips to carefully lift cake from pan onto rack.

Peach and Berry Compote image

Yield Makes 6 servings

Number Of Ingredients 5

3 large peaches (1 1/2 lb)
1 cup sweet dessert wine such as Muscat de Beaumes-de-Venise
3 tablespoons sugar, or to taste
2 cups blueberries (3/4 lb)
2 cups raspberries (1/2 lb)

Steps:

Blanch and peel peaches. Cut into 1/4-inch-thick wedges.
Simmer peaches, wine, and sugar in a 3-quart saucepan, stirring occasionally, 2 minutes, then remove from heat. Immediately transfer mixture to a bowl and add berries, tossing to combine. Cool compote completely.
Serve compote chilled or at room temperature.