| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Burt, Wolf |
1 |
servings |
INGREDIENTS
| 4 |
|
Peaches; skins peeled off, |
|
|
; pits removed, or |
|
|
; one (10-ounce) |
|
|
; package thawed |
|
|
; frozen peach slices |
| 2 |
tb |
Brown sugar or honey |
| 2 |
tb |
Apple or cranberry juice |
| 1/8 |
ts |
Ground cinnamon |
| 1 |
pn |
Ground allspice |
| 1 |
pn |
Ground nutmeg |
| 2 |
tb |
Brandy or apple or cranberry juice |
| 1 |
tb |
Butter |
INSTRUCTIONS
TO PREPARE THE COMPOTE: Cut the peaches into 1/2-inch wedges. In a
non-reactive saucepan over medium heat, combine the peaches with the sugar
or honey, juice, spices and brandy or juice.
TO COOK THE COMPOTE: Over low heat, bring the ingredients to a simmer.
Cover and cook for 5 minutes or until the fruit is tender. Uncover and
simmer until almost all of the moisture has evaporated and you are left
with a syrupy fruit mass. Remove from the heat and set aside until serving
time. Right before serving reheat the compote until hot and whisk in the
butter. Serve alongside or on top of the pork chops.
Converted by MC_Buster.
Per serving: 272 Calories (kcal); 12g Total Fat; (36% calories from fat);
3g Protein; 44g Carbohydrate; 31mg Cholesterol; 117mg Sodium Food
Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 2 1/2 Fruit; 2
1/2 Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.
A Message from our Provider:
“God is in control, and therefore in everything I can give thanks – not because of the situation but because of the One who directs and rules over it. #Kay Arthur”