| 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.
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