Best Peach Mustard Compote Recipes

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EASY PEACH COMPOTE



Easy Peach Compote image

Only 4 ingredients and 15 minutes are needed to make this flavorful peach sauce. Spoon it on top of yogurt, waffles, vanilla ice cream and more!

Provided by Deanne Frieders

Categories     Sides

Time 30m

Number Of Ingredients 5

4 large ripe peaches, peeled and diced (approximately 4 heaping cups)
3 Tbsp honey
2 Tbsp water
2 Tbsp fresh lemon juice
1 tsp ground cinnamon

Steps:

  • Heat a medium sized skillet or saucepan oven medium high heat. Add all ingredients to the pan.
  • Cook, stirring occasionally, until the mixture comes to a boil. Reduce heat to medium low and simmer, stirring occasionally until the peaches are soft and the liquid has mostly reduced, about 10 minutes.
  • Cool slightly before serving, or transfer to a container to store in the refrigerator for up to 4 days.

Nutrition Facts : Calories 119 calories, Carbohydrate 31 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 0 grams fat, Fiber 3 grams fiber, Protein 2 grams protein, SaturatedFat 0 grams saturated fat, ServingSize 1, Sodium 1 grams sodium, Sugar 28 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 0 grams unsaturated fat

EASY PEACH COMPOTE



Easy Peach Compote image

This sweet peach compote is ideal for serving over ice cream, yogurt, oatmeal, pancakes, and more! Whip up a batch with overripe fruit.

Provided by Sonja Overhiser

Categories     Sauce

Time 10m

Number Of Ingredients 7

2 cups chopped ripe peaches (1 pound or 2 medium large peaches)
1/4 cup sugar (or maple syrup)
1/2 tablespoon fresh lemon juice
2 tablespoons water
1 pinch kosher salt
1/2 teaspoon vanilla extract
1/4 teaspoon cinnamon

Steps:

  • Chop the peaches, leaving the skin on.
  • Bring the peaches, sugar, lemon juice, water, and salt to a low boil in a saucepan, and mash lightly with a potato masher until broken down into irregular chunks. Cook at a low boil for 4 to 5 minutes until reduced and saucy. (If it starts to become dry, you can add a splash more water.)
  • Remove from the heat. Stir in the vanilla and cinnamon. Taste and add additional sugar if desired. The sauce will thicken more as it cools. Serve immediately or refrigerate until serving. Store up to 1 week refrigerated or frozen for up to 3 months.

Nutrition Facts : ServingSize 1 tablespoon, Calories 20 calories, Sugar 4.8 g, Sodium 77.6 mg, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Carbohydrate 5 g, Fiber 0.3 g, Protein 0.2 g, Cholesterol 0 mg

PEACH CUSTARD ICE CREAM WITH FRESH PEACH COMPOTE



Peach Custard Ice Cream with Fresh Peach Compote image

Categories     Ice Cream Machine     Dairy     Fruit     Dessert     Frozen Dessert     Peach     Summer     Bon Appétit     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 6 servings

Number Of Ingredients 13

Ice cream
1 1/2 cups whipping cream
1 cup half and half
3/4 cup sugar
5 large egg yolks
1 pound peaches, peeled, sliced
1/4 cup light corn syrup
1/2 teaspoon vanilla extract
Compote
4 large peaches, peeled, sliced
1/2 cup Essencia (orange Muscat wine) or late-harvest Riesling
1/2 cup sugar
2 teaspoons fresh lemon juice

Steps:

  • For ice cream:
  • Bring 1 cup cream, half and half, and 1/2 cup sugar just to simmer in medium saucepan. Whisk yolks in medium bowl; gradually whisk in cream mixture. Return mixture to saucepan. Stir over medium heat until custard thickens and leaves path on back of spoon when finger is drawn across, about 4 minutes (do not boil). Strain into bowl. Refrigerate custard until cold, about 3 hours.
  • Place peaches, corn syrup, and 1/4 cup sugar in medium saucepan. Stir over medium heat until peaches are heated through, about 4 minutes. Mash to coarse puree. Cool completely. Stir into custard along with vanilla and 1/2 cup cream.
  • Process custard in ice cream maker according to manufacturer's instructions. (Ice cream can be made 3 days ahead. Cover and freeze.)
  • For compote:
  • Mix all ingredients in medium bowl. Let stand 10 minutes and up to 1 hour, tossing occasionally.
  • Serve ice cream with compote.

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