When summertime peaches are in full swing, this is the recipe to make use of that bushelful. But even outside of peach season, frozen peaches work perfectly. This compote might be quick and easy on the front end, but it's rich and complex on the spoon.
4 Peaches, sliced
1/3 cup brown sugar
1 tsp Pure Bourbon Vanilla Extract
1 tsp Vietnamese Cinnamon
Pinch Sel Gris
1 Tbl Crystallized Ginger
Peel and slice the peaches. Don't be overly concerned with the cuts, as the peaches will cook down in the sauce. In a saucepan over medium heat, add in the peaches and brown sugar. The peaches will release their juices and combine with the sugar to create a syrup. Cook for about 5 mins and add in the cinnamon, extract and salt. Cook for an additional 3-5 mins or until the peaches have softened and become syrupy. Turn off the heat and stir in the crystallized ginger. Spoon over ice cream. Makes a great topping for waffles and pancakes. We love it on a cheese board.