SOFT, BRUISED PEACHES
Level 2
Slightly Stewed Peach Compote
Serves 4 to 6
A fantastic crisp or cobbler can be made with any bruised or overripe fruit that you find in the fridge or on the counter. If you decide to substitute harder fruits like apples for peaches, cook the crisp for 10-15 minutes longer or until the fruit is soft when pierced with a skewer.
1-2 cups of juice, water or both (to cover fruit)
½ cup Triple Sec or Grand Marnier or your favorite liqueur
1-2 Tbsp. sugar
1 tsp. zest from clementines, tangerines or oranges (the white underside, or pith, removed)
3-4 over-ripe peaches, pitted, and sliced
½ cup dried fruit, such as cranberries, pears, apples, apricots, prunes (optional)
- Over medium heat, bring liquid to a boil. Add liquor, sugar and zest; lower heat and simmer, stirring occasionally until sugar is completely dissolved.
- Add in fresh, and if desired, dried fruit. Stir mixture with wooden spoon, taking care not to break up fruit. Cover pan. Simmer until fruit is tender but not overcooked. Test for doneness with a wooden toothpick or thin skewer.
- Transfer to dish or storage container, and chill in refrigerator.
- Spoon over ice cream. For an added bonus, garnish with Florida Sunshine Sugar Cookies made with orange zest.
