White Peach Lavender Compote Recipes

WHITE PEACH-LAVENDER COMPOTE

White Peach-Lavender Compote image

White peaches and lavender are a lovely combination as long as you use the lavender sparingly to avoid an overwhelming lavender flavor. You can use yellow peaches if you can't find white ones.

Provided by eloline

Categories Peach Desserts

Time 1h10m

Yield 4

Number Of Ingredients 3

Ingredients

1 ½ pounds white peaches, pitted and shopped
½ tablespoon lavender honey
5 sprigs lavender flowers

Steps:

Combine peaches, honey, and lavender flowers in a microwave-safe bowl and cook for 5 minutes on high power. Discard lavender flowers.
Transfer peach mixture to a blender; blend until smooth. Cover with plastic wrap and refrigerate for 1 hour. Serve chilled.

Nutrition Facts : Calories 76 calories, Carbohydrate 18.7 g, Fat 0.5 g, Fiber 2.7 g, Protein 1.7 g, Sodium 1.2 mg, Sugar 15.9 g

PEACH-BASIL COMPOTE

Peach-Basil Compote image

Daniel Skurnick, my past sous-chef, brought me this recipe, which came from his travels through Asia. Since Jean-Georges is also influenced by the flavors of Asia, it was a natural to incorporate this into the menu. It's a great combination of tastes and textures: The tender peaches contribute their sweet acidity; the rice has a nutty bite; and the coconut glaze contributes the fattiness that gives the dessert such a good mouthfeel.

Yield serves 4 to 6 on it¿s own or 8 to 9 as part of fourplay

Number Of Ingredients 13

Ingredients

1/2 cup black sticky rice (see Note)
3/4 cup white sticky rice
1 bai-toey leaf or 2 fresh kaffir lime leaves (see Note)
2/3 cup (130g) sugar
1 tablespoon (8g) potato starch
1 cup (250g) canned coconut milk
2 tablespoons (25g) sugar
1/4 teaspoon (1g) coarse salt
3 ripe peaches, pitted and cut into tiny dice
Fresh Thai basil leaves, thinly sliced
Fresh lime juice
Sugar
White sesame seeds, toasted

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.

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