Monday, August 26, 2013

Peach Compote with Rum

Last week I was craving peaches, but only once in the middle of baking did I ealize I'd bought white peaches for my upside down cake instead of juicy yellow ones. I went ahead with the cake, but my craving for a yellow peach was unsatisfied. Tonight I decided the peaches would be even better showcased in a fresh fruit compote. Summer is the perfect time for fruit desserts - with fruit this sweet and ripe, you only need to add minimal sugar or additional flavor. This particular compote also works with savory dishes, if you prefer. For a fun twist, try serving it alongside Gardein chicken.

  • 1/2 cup water
  • 1/4 cup vegan sugar
  • 3 tablespoons white rum
  • 1/2 teaspoon grated lime rind
  • 1 tablespoon fresh-squeezed lime juice
  • 3 cups peeled and sliced peaches
  • 1 cup halved seedless red grapes
  • 1 cup raspberries
  • Mint sprigs (optional for garnish)
1. Combine the water and sugar in a small saucepan.  Bring to a boil, and cook for 30 seconds, stirring constantly, until the sugar dissolves.

2. Remove from heat and stir in the rum, lime rind, and lime juice.  Let cool to room temperature.

3. In a large bowl, combine the peaches, grapes, and raspberries.  Add the rum mixture and toss to coat.

For a savory take on the dish, serve with Gardein chicken.

For dessert, try it over your favorite vegan vanilla ice cream.

Mint sprigs make a pretty garnish.

Nutrition Info:
6 servings (2/3 cup), Calories 116 

Tasting Notes:
Just as I hoped, the fresh fruit was fantastic, with just the right sugar-rum coating clinging to each bite. The resulting liquid tastes a bit like grenadine syrup or a raspberry mojito, thanks to the rum and raspberries. Although the compote was just great over ice cream, I actually preferred it with the Gardein, since the flavor combination was more unexpected. But honestly, even better just to spoon into the compote by itself, to savor the peaches to the max.


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