Peach Mustard Compote Recipes

PEACH CUSTARD ICE CREAM WITH FRESH PEACH COMPOTE

Steps:

• For ice cream:
• Bring 1 cup cream, half and half, and 1/2 cup sugar just to simmer in medium saucepan. Whisk yolks in medium bowl; gradually whisk in cream mixture. Return mixture to saucepan. Stir over medium heat until custard thickens and leaves path on back of spoon when finger is drawn across, about 4 minutes (do not boil). Strain into bowl. Refrigerate custard until cold, about 3 hours.
• Place peaches, corn syrup, and 1/4 cup sugar in medium saucepan. Stir over medium heat until peaches are heated through, about 4 minutes. Mash to coarse puree. Cool completely. Stir into custard along with vanilla and 1/2 cup cream.
• Process custard in ice cream maker according to manufacturer's instructions. (Ice cream can be made 3 days ahead. Cover and freeze.)
• For compote:
• Mix all ingredients in medium bowl. Let stand 10 minutes and up to 1 hour, tossing occasionally.
• Serve ice cream with compote.

PEACH-MUSTARD COMPOTE

Steps:

• Start with our step-by-step canning how-to.
• Sterilize four 8-ounce canning jars and lids.
• Using a vegetable peeler, remove the zest from the lemons in wide strips, leaving the bitter white pith behind. Squeeze the lemon juice through a strainer into a large, wide saucepan. Add the zest, wine, sugar, honey, mustard seeds, peppercorns and red pepper flakes. Tie the rosemary and bay leaves together with twine and add to the pan. Bring to a boil over medium-high heat, then reduce the heat to medium low and simmer, stirring occasionally, until the liquid thickens and a candy or deep-fry thermometer registers 220 degrees F, about 10 minutes.
• Add the peaches and dried fruit to the pan. Bring to a boil over medium heat and cook until the peaches are just tender, about 5 minutes. Remove from the heat; discard the herbs.
• Fill the jars with the peach mixture, leaving 3/4 inch headspace, then seal and process.

RASPBERRY-PEACH COMPOTE

Steps:

• Using fork, crush 1 cup raspberries with 2 tablespoons sugar in small bowl. Let stand at room temperature 1 hour. Toss peaches with 4 tablespoons sugar in large bowl. Let stand at room temperature 30 minutes, tossing occasionally.
• Press raspberry-sugar mixture through fine strainer set over bowl. Add 2 cups raspberries to strained puree; toss. Stir raspberry mixture into peaches. (Can be made 2 hours ahead. Cover and chill.)

PEACH-BERRY COMPOTE

Steps:

• Combine orange juice and preserves or marmalade in a small saucepan.
• Add peaches and cinnamon.
• Bring to boiling; reduce heat.
• Cover and simmer for 3 to 5 minutes or till peaches are just tender.
• To serve pour warm or cool compote over yogurt.
• Sprinkle with fresh raspberries or blueberries.

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.