DISH RESEARCH · Dessert
peach compote
Also known as: Compote de pêche, préemballée
Kathryne Taylor’s selected peach compote simmers thinly sliced fresh peaches with maple syrup and a dash of salt, retaining fruit pieces, with vanilla ice cream as an offered dessert accompaniment.
About peach compote
Research draft based on the references below. These notes describe particular recipes and presentations; ingredient connections are still being reviewed.
Kathryne Taylor includes a separate peach batch in her fruit-compote recipe. This selection uses fresh peaches, maple syrup and a dash of salt.
The fresh peaches are cut into thin slices. They go into a saucepan with the maple syrup and salt, and the mixture is brought to a boil with occasional stirring.
The heat is reduced once the mixture boils. Frequent stirring accompanies the simmer as the compote reduces to about half its original volume.
The saucepan comes off the heat when the compote has reduced. More of the same sweetener can be stirred in to taste, while mashing remains an option for a smoother finish.
The author describes compote as sweet and saucy, with a textured fruit finish. It cools for a few minutes before serving; vanilla ice cream is the selected optional dessert accompaniment, while other fruits and extra flavorings remain separate choices.
Ingredients in peach compote
Recorded ingredient connections, rather than a complete recipe. Explore an ingredient for more detail.
Ingredient connections are still being added.
Ingredient connections awaiting review. Versions and preparation vary.
Origins & food traditions
Explore the countries and cooking traditions associated with this dish. These connections do not establish a single birthplace or limit where the dish is eaten today.
Countries
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Cuisines & regions
Cuisine and regional connections are still being added.