Compote of Peaches

Compote de Peches

Preparation info

  • Difficulty

    Easy

Appears in

The Picayune's Creole Cook Book

By The Times Picayune Publishing Company

Published 1901

  • About

Ingredients

  • A Dozen Peaches
  • A Pound of Sugar
  • ½ Cupful of Water

Method

Take well-grown, somewhat unripe Peaches. Then cut them in two and take out the stones. Put the Peaches into boiling water, and let them stand till they are soft, and then throw in cold water till cold. Peel them and put them into the sugar, adding a little water, and let them boil up several times. Then drain with the skimmer, lifting them into the dish gently. Pour over the reduced syrup, and serve with milk or whipped cream.