FRESH PEACH AND BLUEBERRY COMPOTE
Simple summer recipe that is also great for breakfast was originally was printed in Bon Appetit (August 1981). The original recipe used 2 tsp kirsch, which I omit.
Provided by ellie_
Categories Dessert
Time 20m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Combine first 4 ingredients in 2 quart serving bowl and blend well.
- Using a food processor (medium or thick slice disc): place peaches in food tube and slice, using light pressure.
- Add to orange juice mixture.
- Gently blend in blueberries, tossing lightly.
- Cover and refrigerate at least 2 hours.
THE TORREY PINES LODGE WARM BLUEBERRY-PEACH COMPOTE
Great served warm with pancakes, or all by itself! Adapted from chef Jeff Jackson at 'A.R. Valentien at the Lodge' at Torrey Pines, in "True Blueberry" by Linda Dannenberg.
Provided by BecR2400
Categories Berries
Time 25m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- In a heavy-bottomed saucepan, combine the sugar and water and bring to a boil over medium-high heat. Add the fresh and dried blueberries and stir to combine. Turn the heat down to low and simmer for 20 minutes, stirring once or twice. remove from the heat and set aside.
- Meanwhile, bring a small pot of water to a rolling boil and lower in the peaches. Cook for several minutes, just until the skins split. Remove and immediately plunge them into an ice-water bath. peel the peaches, remove the pits, and, working over a dish to retain the juices, cut the peaches into small chunks. Fold the peaches and juice into the blueberry mixture. Serve warm with pancakes. Tip: Add a little finely grated lemon zest to your pancake batter. Enjoy!
Nutrition Facts : Calories 104.8, Fat 0.2, Sodium 0.9, Carbohydrate 26.8, Fiber 1.6, Sugar 24.2, Protein 0.7
PEACH DUTCH BABY WITH BLUEBERRY COMPOTE
Your brunch will be the talk of the town when you serve a puffy pancake baked with sliced peaches and a sweet blueberry sauce. A bit of optional shredded sweet basil adds a touch of elegance. You can also serve this elegant dish for dessert.
Provided by Allrecipes Member
Time 44m
Yield 6
Number Of Ingredients 12
Steps:
- Preheat oven to 325 degrees F. Drain canned peaches, reserving 1/4 cup of the syrup; set aside. For batter, whisk eggs, sugar, the 2 tablespoons melted butter, the lemon zest and salt in a medium bowl. Whisk in flour and milk until smooth. (Batter will be thin.)
- Heat a 10-inch cast iron or oven-safe skillet over medium heat. Melt the 1 tablespoon butter in the skillet; pour in batter. Quickly arrange peaches on top of batter. Bake for 25 to 30 minutes or until puffed and golden.
- Meanwhile, for Blueberry Compote, cook reserved syrup and blueberries over medium heat in a medium saucepan for 4 to 5 minutes or until berries begin to soften. Remove from heat.
- To serve, sprinkle pancake with powdered sugar and, if desired, basil. Cut into 6 wedges. Serve with Blueberry Compote.
Nutrition Facts : Calories 273 calories, Carbohydrate 42.5 g, Cholesterol 110.4 mg, Fat 9 g, Fiber 1.9 g, Protein 5.8 g, SaturatedFat 4.8 g, Sodium 287.2 mg, Sugar 29.7 g
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