Peach And Berry Compote Food

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PEACH AND BERRY COMPOTE



Peach and Berry Compote image

Categories     Berry     Fruit     Dessert     Picnic     Peach     Summer     Vegan     Gourmet     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 6 servings

Number Of Ingredients 5

3 large peaches (1 1/2 lb)
1 cup sweet dessert wine such as Muscat de Beaumes-de-Venise
3 tablespoons sugar, or to taste
2 cups blueberries (3/4 lb)
2 cups raspberries (1/2 lb)

Steps:

  • Blanch and peel peaches. Cut into 1/4-inch-thick wedges.
  • Simmer peaches, wine, and sugar in a 3-quart saucepan, stirring occasionally, 2 minutes, then remove from heat. Immediately transfer mixture to a bowl and add berries, tossing to combine. Cool compote completely.
  • Serve compote chilled or at room temperature.

PEACH-BERRY SHORTCAKE CUPCAKES



Peach-Berry Shortcake Cupcakes image

Provided by Food Network

Categories     dessert

Time 2h5m

Yield 12 cupcakes

Number Of Ingredients 28

1/2 cup plus 2 tablespoons sugar
1/2 cup canola oil
1/2 teaspoon sea salt
1/3 cup frozen peaches, thawed and diced
2 large eggs
1/2 cup canned whole corn kernels
1/2 cup heavy whipping cream
1 1/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1/3 cup cornmeal
3/4 teaspoon baking soda
1 teaspoon apple cider vinegar
1/2 cup all-purpose flour
1 tablespoon sugar
1 teaspoon baking powder
1/4 teaspoon sea salt
1 tablespoon European-style salted butter, chilled
2 tablespoons whole milk, chilled
2 tablespoons heavy whipping cream
1 teaspoon fresh tarragon leaves, minced
1/4 teaspoon pure vanilla extract
1/3 cup fresh or frozen blackberries, diced (if frozen, thaw first)
1/3 cup fresh or frozen peaches, diced (if frozen, thaw first)
1/3 cup fresh or frozen strawberries, diced (if frozen, thaw first)
1 tablespoon sugar
1/2 cup organic heavy whipping cream, chilled
4 tablespoons powdered sugar
Tarragon leaves, for garnish

Steps:

  • For the cupcakes: Preheat the oven to 350 degrees F. Line a muffin pan with 12 regular-size cupcake liners.
  • In the bowl of an electric stand mixer with the paddle attachment (or a standard hand held mixer and large mixing bowl), mix the sugar, oil, salt and peaches on medium speed for 30 seconds. Add the eggs and continue mixing on medium speed for 30 seconds. Scrape down the sides and bottom of the bowl with a rubber spatula and mix again on medium speed for 10 seconds. Next, in a blender or food processor, combine the corn and whipping cream and blend for 20 seconds until smooth. Add this creamed corn mixture to the wet ingredients and mix on medium speed until incorporated.
  • In a medium bowl, sift the flour and baking powder and stir in the cornmeal. Add to the wet ingredient mixture and mix on low speed until incorporated. Now, add the baking soda, followed by the vinegar for an immediate bubbling action. Add 1/4 cup cold water and mix on low speed for 5 seconds. Scrape the sides and bottom of the bowl one last time to be sure all the ingredients are fully incorporated.
  • Fill the cupcake liners two-thirds full with batter and bake for 18 to 20 minutes. Rotate the pan 180 degrees after 9 minutes of baking. Oven heat and times may vary so bake until the tops are no longer wet and spring back upon touching. Cool the cupcakes completely.
  • Keep the oven on, but increase the temperature to 400 degrees F.
  • For the shortcakes: In the bowl of an electric stand mixer with the paddle attachment (or a standard hand held mixer and medium mixing bowl), add the flour, sugar, baking powder and salt. Next, use your fingers to break the butter into pea-size pieces and add to the dry ingredients. Mix on low speed for 30 seconds until incorporated. Add the milk, cream, tarragon and vanilla and continue mixing on low speed until the flour is fully incorporated.
  • Line a baking sheet with parchment paper. With a spoon, drop heaping spoonfuls of batter onto the baking sheet 2 inches apart and bake for 12 to 15 minutes. Oven heat and times may vary so bake the shortcakes until they are golden brown. Cool the shortcakes completely. With your fingers, break each shortcake into 3 equal pieces and set aside.
  • For the compote: In a small bowl, combine the blackberries, peaches and strawberries. Add the sugar and gently fold into mixture. Set aside.
  • For the frosting: In the bowl of an electric stand mixer with the paddle attachment (or a standard hand held mixer and medium mixing bowl), whip the heavy cream on medium-high speed for 3 minutes. In a small bowl, sift the powdered sugar. Add the sugar to the whipped cream mixture and mix on medium-high speed until stiff peaks form. The frosting should be able to stand on its own.
  • To assemble: Begin assembling the cupcakes by placing a spoonful of peach-berry compote on top of each cupcake. Place the frosting in a piping bag with a round tip or in a gallon-size plastic baggy and snip 1/2-inch off the corner. Next, pipe frosting onto the compote. Place a piece of the tarragon shortcake on top of the frosting. Finally, top with another small spoonful of peach-berry compote. With a tweezer or small tong, delicately place a tarragon leaf on top.

PEACH COMPOTE OVERNIGHT OATS



Peach Compote Overnight Oats image

While peaches are perfect simply as-is, when you realize some are ripening much faster than you can consume them, consider making this peach compote. (Using overripe peaches also allows for fewer sweeteners to be added.) Simply stir all the ingredients together in a saucepan, and in less than 10 minutes you've got yourself a scrumptious topping to spoon on overnight oats, pancakes, waffles, ice cream -- you name it!

Provided by Min Kwon, M.S., R.D.

Categories     main-dish

Time 5h20m

Yield 1 serving

Number Of Ingredients 11

1/3 cup dairy or nondairy milk
1/3 cup rolled oats
1/3 cup yogurt
1 teaspoon chia seeds
2 tablespoons Peach Compote, recipe follows
Topping suggestions: almonds, blueberries, coconut flakes, maple syrup
2 medium ripe peaches, roughly chopped
2 tablespoons maple syrup
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger

Steps:

  • Add the milk, oats, yogurt and chia seeds to a pint-sized Mason jar or other container and give them a good stir. Refrigerate overnight or for at least 5 hours.
  • Spoon the Peach Compote on top of the oats mixture and add toppings as desired. Serve.
  • Combine the peaches with the syrup, vanilla, cinnamon, ginger and 2 tablespoons water in a medium saucepan. Bring the mixture to a boil. Reduce the heat and simmer, stirring occasionally, until the maple syrup begins to caramelize and the mixture thickens, 8 to 10 minutes. Cool completely, then store in an airtight container, refrigerated, for up to 1 week.

Nutrition Facts : Calories 228, Fat 4 grams, SaturatedFat 0 grams, Sodium 110 milligrams, Carbohydrate 15 grams, Fiber 6 grams, Protein 14 grams, Sugar 13 grams

ALMOND CORNMEAL CAKE WITH PEACH AND BERRY COMPOTE



Almond Cornmeal Cake with Peach and Berry Compote image

Categories     Berry     Fruit     Nut     Dessert     Bake     Picnic     Peach     Almond     Summer     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Makes 6 servings

Number Of Ingredients 10

3/4 cup yellow cornmeal
1/4 cup all-purpose flour
3/4 teaspoon baking powder
1/2 teaspoon salt
2/3 cup whole blanched almonds
3/4 cup sugar
1 1/4 sticks (1/2 cup plus 2 tablespoons) unsalted butter, softened
3 large eggs
3/4 teaspoon vanilla
Accompaniment:peach and berry compote

Steps:

  • Preheat oven to 325°F and butter an 8 1/2- by 4 1/2- by 3-inch loaf pan. Put a 24- by 3 1/2-inch strip of wax paper lengthwise down center of pan (to facilitate unmolding), leaving an overhang on each end.
  • Whisk together cornmeal, flour, baking powder, and salt.
  • Finely grind almonds with 1/4 cup sugar in a food processor and stir into cornmeal mixture.
  • Beat butter and remaining 1/2 cup sugar in a large bowl with an electric mixer at medium speed until combined well. Beat in eggs 1 at a time until just blended, then beat in vanilla. (Mixture will look curdled.) Add cornmeal mixture and stir and fold until just combined.
  • Transfer batter to loaf pan, smoothing top, and bake in middle of oven until a tester comes out clean, about 1 hour. Cool cake in pan on a rack 5 minutes. Loosen edges with a knife, then use strips to carefully lift cake from pan onto rack.

WAFFLES WITH PEACH-BERRY COMPOTE



Waffles with Peach-Berry Compote image

This recipe was created one summer Sunday morning when I was looking for a healthier alternative to butter and maple syrup to top my waffles. I was amazed at the results! -Brandi Waters, Fayetteville, Arkansas

Provided by Taste of Home

Categories     Breakfast     Brunch     Desserts

Time 30m

Yield 12 waffles (1-1/2 cups compote).

Number Of Ingredients 17

1 cup chopped peeled fresh or frozen peaches
1/2 cup orange juice
2 tablespoons brown sugar
1/4 teaspoon ground cinnamon
1 cup fresh or frozen blueberries
1/2 cup sliced fresh or frozen strawberries
BATTER:
1-1/4 cups all-purpose flour
1/2 cup whole wheat flour
2 tablespoons flaxseed
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
1 cup buttermilk
3/4 cup orange juice
1 tablespoon canola oil
1 teaspoon vanilla extract

Steps:

  • In a small saucepan, combine the peaches, orange juice, brown sugar and cinnamon; bring to a boil over medium heat. Add berries; cook and stir for 8-10 minutes or until thickened. , In a large bowl, combine the flours, flax, baking powder, baking soda and cinnamon. Combine the buttermilk, orange juice, oil and vanilla; stir into dry ingredients just until moistened. , Bake in a preheated waffle iron according to manufacturer's directions until golden brown. Serve with compote.

Nutrition Facts : Calories 251 calories, Fat 4g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 324mg sodium, Carbohydrate 47g carbohydrate (16g sugars, Fiber 4g fiber), Protein 7g protein. Diabetic Exchanges

BERRY-CHERRY PEACH SAUCE



Berry-Cherry Peach Sauce image

Fresh peaches and berries shine in this pretty, refreshing sauce. It's terrific on ice cream, but also adds a sweet and tangy touch to pancakes, waffles or French toast at brunch. -Sandra Gould, Verndale, Minnesota

Provided by Taste of Home

Categories     Desserts

Time 20m

Yield 2 cups.

Number Of Ingredients 7

2 cups fresh or frozen sliced peeled peaches
1/2 cup fresh or frozen blueberries
6 fresh or frozen pitted dark sweet cherries, halved
1 cup plus 1 tablespoon orange juice, divided
1/3 cup sugar
1 tablespoon cornstarch
Vanilla ice cream

Steps:

  • In a large saucepan, combine the peaches, blueberries, cherries, 1 cup orange juice and sugar; cook and stir over low heat until sugar is dissolved. Bring to a boil. Reduce heat; simmer, uncovered, for 7 minutes or until peaches are tender., Combine cornstarch and remaining orange juice until smooth; stir into hot fruit mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat. Serve with ice cream.

Nutrition Facts : Calories 76 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 0 sodium, Carbohydrate 19g carbohydrate (16g sugars, Fiber 1g fiber), Protein 1g protein.

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