This month Bacon of PIglove fame wants a dessert. Mom and dad are not usually dessert peeps but mom found a recipe for Peach Ginger Compote that only takes 15 minutes to make and it is so simple I’d bet ya that if mom screws it up…..I’ll eat frog spit! You got a deal Shoko and I know just the frog whose spit you can eat.
K, let’s get busy mom. There are mouses to catch and snakes to attack.
PEACH GINGER COMPOTE
Prep time 5 min.
Cook Time 15 min
2 cans Del Monte Sliced Peaches in heavy syrup( there is no heavy syrup in this town) or whole cling peaches, not drained.
540 ml. in light juice syrup $2.88
1/2 cup packed light brown sugar
1/4 cup cider vinegar
500 ml. $1.47
2 tblsps minced fresh ginger
$0.99 for 75 grams.
Combine all ingredients in a medium saucepan. Bring to a boil over high heat. Reduce heat to medium-high and cook for 15 to 20 minutes, stirring occasionally, or until liquid is slightly thickened and fruit begins to break apart.
Remove from heat and let cool slightly. Using a potato masher, carefully mash peaches to desired texture. Serve warm or at room temperature.
Mom has never cooked a Compote before and didn’t know you need something to put the Compote on like a shortcake or pound cake. Dad was not impressed but ate it by itself anyway. He liked it and is going to make pancakes for breakfast so he can put the Compote on. If you noticed mom threw in a few raisins for eyes….many eyes. MOL
So, to clarify, this is an excellent topping for shortcakes, pancakes, French Toast or anything plain that needs some zip. Definitely, not by itself.
You finished mom? Thanks for stopping by for our Shopping Around the World. Let’s play snake mom.