This weekend, I made a compote of local blueberries, diced rhubarb (which I have in the freezer) and peeled and cut peaches. And, served this cooked slice of heaven over yogurt for breakfast.
Cooked on top of the stove for just a few minutes until the fruit softens. Compotes are easy, a lot like making jam but without the sugar (or the calories).
As I savored every bite, I was reminded of a flavorful and grown-up fruit dessert that I made last summer. It's peach season so give this a recipe a trip with dripping delicious and ripe peaches and a good wine jelly from your local winery. (Still kicking myself for not taking a photo.)
Baked Peaches and Wine Jelly - A Peach Melba for Grown-ups
4 large ripe peaches
5 tbls. Paumanok Preserves Pinot Meunier Wine Jelly
2 tbls. Local honey
2 tsps. Lemon juice, freshly squeezed
1 tbls. Lemon zest
1/3 cup of water
Remove pits and cut out any bruised spots. Slice each peach into 8-10 pieces. In a bowl, whisk together wine jelly, honey, lemon juice, zest and water. Stir in cut peaches and toss, coating with the mixture. Transfer to a shallow baking dish (9” x 9”) and bake for 30-45 minutes until tender. Check every 15 minutes and baste peaches. Serve over ice cream, with plain yogurt or by itself.
Bees Needs Honey
Community Supported Apiculture for Eastern Long Island
4 Laurel Lane, Sag Harbor 11963
PO Box 632
Center Moriches NY