The sharpness of the peach combined with the fresh sweetness of the mint pairs so deliciously. A unique topping for biscuits, scones, pancakes, yogurt, and more!
Equipment
- Medium Pot
- Large Pot
- Knife
- Large Bowl
- Slotted Spoon
- Measuring Cup
- Measuring Spoons
Ingredients
- 400 g fresh peaches peeled and cubed
- 1 cup sugar
- 2 lemons zested and juiced
- 3 tbsp fresh mint finely chopped
Instructions
- Blanch your peaches so you can peel them. Fill a bowl with ice water and set it by the stove, and bring a large pot of water to a boil. Carefully drop in 2-3 peaches at a time, making sure they are submerged under the boiling water for a minimum of 35-40 seconds. Then use a slotted spoon to scoop them out and immediately place them into the ice bath. Leave them there for at least 20 seconds before removing them and placing them on a cutting board.
- Once your peaches are blanched, use a small knife to cut a “+” at the base of the peach, only barely cutting into it. You mainly want to cut through the skin here. Use the blade of the knife to lift a corner of the peach skin up and then peel back gently. The skin should release fairly easily from the fruit.
- Once all of your peaches are peeled, remove the pit and cut into cubes
- Combine everything except the mint in a pot and stir to combine
- Place your pot over medium-high heat and bring it to a boil, stirring regularly
- As peaches are fairly juicy, boil your compote, stirring regularly, until the mixture is reduced by half (about 15-20 minutes)
- Remove your compote from the heat and stir in the chopped mint
- Once the mint is stirred in, immediately pour it into a heatproof bowl and allow it to cool at room temperature. Once the mixture has cooled to room temperature, cover, and place in the fridge to cool completely. It will thicken as it cools so don’t worry if it seems liquidy when you pour it from the pot
