Peach almond compote

  • Time cooking time: 10 minutes
  • Yield 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.
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