Peach almond compote

Peach almond compote.jpg

Serves: 4


  • 3 peaches
  • 1/4 cup apricot jam
  • 1/4 cup black currant jelly
  • 1/4 cup brandy
  • 1/4 cup Amaretto
  • 1 tablespoon lemon juice
  • 1 pint vanilla ice cream
  • 3/4 cup toasted slivered almonds


Peel, core and halve peaches. Slice each half into 8 slices. Reserve.

Combine jams in a large frying pan over low heat. Cook until jams are liquefied.

Pour in brandy and Amaretto. Increase heat to medium and bring to a boil. Add peaches and stir together until peaches are tender and warmed through, 3 to 5 minutes. Remove from heat and stir in lemon juice. Cool.

Place ice cream in serving dishes such as coupes or wine glasses and top with peaches, sauce and almonds.