Peach Basil Compote Recipes

PORK TENDERLOIN WITH PEACH BASIL COMPOTE

Steps:

• Place pork in a baking dish. Pour vinegar over the pork. Sprinkle with Montreal Seasoning. Turn over and sprinkle the other side with Montreal Seasoning.
• Refrigerate for at least 30 minutes, turning the pork over at least once in this time.
• While the pork is marinating, peel the peaches and cut them into small pieces. Toss the peaches in the lemon juice to keep them from browning.
• Put the peaches in a saucepan over medium heat and cook until they begin to boil.
• Reduce the heat to low and stir in the honey, salt, and basil.
• Cook until peaches are soft enough for you to mash them up with a spoon (about 20 minutes), and mash them to your desired consistency. Keep warm. I turned mine off, but left it on the burner, and it stayed pretty warm.
• Preheat oven to 425 degrees.
• Bake the pork tenderloin right in the baking dish it marinated in until done. The package mine came in said 25 minutes, but it took 45 minutes, so just keep checking it.
• Slice and top with peach compote to serve.

EASY PEACH COMPOTE

Steps:

• Heat a medium sized skillet or saucepan oven medium high heat. Add all ingredients to the pan.
• Cook, stirring occasionally, until the mixture comes to a boil. Reduce heat to medium low and simmer, stirring occasionally until the peaches are soft and the liquid has mostly reduced, about 10 minutes.
• Cool slightly before serving, or transfer to a container to store in the refrigerator for up to 4 days.

QUICK PEACH-COMPOTE DESSERT CUPS

Steps:

• Bring peaches, sugar, lemon juice, and salt to a boil in a saucepan, stirring until sugar dissolves; mash lightly with a potato masher. Skim foam and continue to cook, stirring, until thickened to the consistency of loose jam, 8 to 10 minutes.
• Transfer to a heat-proof bowl; let cool completely (you should have about 1 1/2 cups).
• To serve, whip heavy cream to soft peaks. Mix in mascarpone and beat until smooth and silken. Spoon into bowls and layer with compote and crushed cookies.

PORK TENDERLOIN WITH TOMATO-PEACH COMPOTE

Steps:

• Preheat oven to 425°F with rack in middle.
• Mash garlic, ginger, curry powder, 3/4 teaspoon salt, and 1/2 teaspoon pepper to a paste using mortar and pestle. Rub all over pork.
• Heat oil in an ovenproof 12-inch heavy skillet over medium-high heat until it shimmers. Brown pork on one side, about 5 minutes, then turn over and transfer skillet to oven. Roast until an instant-read thermometer inserted into thickest part of meat registers 145 to 150°F for juicy meat, 10 to 12 minutes. Let pork rest, uncovered, on a cutting board while making compote.
• Add onion to skillet (handle will be very hot) and sautéover medium-high heat until softened, 5 to 7 minutes. Add tomatoes and peach and sauté until just softened, 3 to 4 minutes. Stir in thyme and, if desired, sugar.
• Slice pork and serve with compote.

FRESH PEACH AND BLUEBERRY COMPOTE

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.

PEACH COMPOTE WITH ROSE WATER

Steps:

• Peel and pit the peaches and chop them roughly. Combine them in a small heavy-bottomed saucepan with the sugar, 2 teaspoons of the rose water, and the salt. Cook over medium-high heat, occasionally stirring and mashing the peaches lightly with a wood spoon, until the peaches are very soft, about 10 minutes. Remove from heat, stir in the remaining rose water, and serve over grilled rose-water poundcake (see recipe) or ice cream.

PEACH-BASIL COMPOTE

Steps:

• Mix the black and white rices in a bowl. Cover with cold water by at least 1 inch and soak overnight in the refrigerator.
• Line a bamboo steamer with a few layers of cheesecloth.
• Drain and rinse the rice and spread it out in the steamer with the bai-toey leaf. Set the steamer over a pot of simmering water and steam until the black rice is chewy but not crunchy, 3 to 4 hours. Check on the water, and if it's running low, replenish it with boiling water.
• Transfer the rice to a bowl, discard the bai-toey leaf, and stir in the sugar. Cover with plastic wrap and refrigerate until you're ready to serve.
• Mix the potato starch with a couple of tablespoons of the coconut milk to make a smooth paste.
• Put the remaining coconut milk in a small saucepan and stir in the paste and sugar. Bring to a boil over medium heat, stirring, and cook until thickened, about 2 minutes. Stir in the salt, transfer to a bowl, and cover with plastic wrap, pressing the plastic onto the glaze to prevent a skin from forming. Let cool before serving.
• Toss the peaches with the basil, lime juice, and sugar to taste. Macerate for at least 10 minutes.
• Divide the peaches among small bowls or dessert plates, using a ring mold if desired to make a neat shape.
• If the rice has hardened, microwave it for a minute or so to soften it.
• Top the peaches with a layer of the rice. Spoon the coconut glaze evenly over the rice and sprinkle some sesame seeds on top.
• You could make the rice with white sticky rice only.