Strawberry-peach compote - country living
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | mediums | (about 2 lb) ripe peaches |
| 1 | can | (12-oz) no-sugar-added frozen cranberry-raspberry juice concentrate, thawed (see Note) |
| 1 | pint | Basket strawberries, hulled |
| Pesticide-free strawberry blossoms with leaves or fresh mint sprigs (opt.) | ||
Directions
1. In 3-quart saucepan, heat 2 inches water to boiling. Dip peaches, half at a time, into boiling water then plunge into bowl of cold water. Repeat with remaining peaches.
2. Peel peaches. In large bowl, combine peaches and thawed undiluted juice concentrate. Stir in strawberries; cover and refrigerate 30 minutes to marinate the fruit.
3. Just before serving, transfer fruit and their syrup to compote dish or individual rimmed serving dishes. Garnish with strawberry blossoms and leaves, if desired. Serve with fruit knives and forks.
Note: Cranberry juice in its natural state would be almost as tart as lemon juice. For this reason, it is made into a drink mixture composed of cranberry juice, sweeteners, and sometimes other juices.
The no-sugar concentrate we chose for this recipe is sweetened with asparatame, thus no sugar is added. If you wish to substitute regular sweetened cranberry-juice cocktail concentrate, it will add 97 calories per serving.
Nutritional information per serving-protein: 1 gram; fat: .3 gram; carbohydrate: 33 grams; fiber: 4 grams; sodium: .7 milligram; cholesterol; 0 milligram; calories: 132.
Country Living/March/93 Scanned & fixed by DP & GG