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August 02, 2018

Peach almond compote

August 02, 2018/ Lucy Waverman

Serves: 4

INGREDIENTS

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

METHOD

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.

Lucy Waverman's Kitchen

Lucy Waverman's Kitchen

All recipes

Lucy Waverman's Kitchen

These recipes are developed, tested and re-tested until perfect. Try one at home tonight.

Peach almond compote

INGREDIENTS

METHOD