Looking for a fun new way to use peaches during Peach Month? Try this fantastic peach compote recipe, which makes a tasty sauce that's fantastic when drizzled over ice cream or pancakes or even toast! Feel free to send the recipe along to your clients or feature it in your next cooking demonstration...
- 5 ripe peaches, cut into wedges
- 1/4 teaspoon cinnamon
- 1/2 cup apple juice
- 1 tablespoon sugar
- Place all the ingredients in a medium saucepan on the stove and bring to a boil.
- Reduce to a simmer and cook for 5 to 10 minutes, until the peaches become very soft.
- Serve warm.
- Serves 4. Each serving contains 100 calories, 1 g fat, 0 g saturated fat, 0 g trans fat, 0 mg cholesterol, 1 mg sodium, 25 g carbohydrate, 3 g dietary fiber, 22 g sugar, and 2 g protein.
- Each serving also has 12% DV vitamin A, 40% DV vitamin C, 1% DV calcium, and 5% DV iron.
- This compote is delicious when spread on whole wheat toast or drizzled over nonfat frozen vanilla yogurt. Try it on pancakes too!
- Feel free to substitute nectarines or another stone fruit for the peaches.
- A single peach is loaded with nutrients, including vitamin A, potassium, vitamin C, fiber, and niacin. They also offer little to no saturated fat, cholesterol, or sodium.
- Vitamin C is vital for a healthy immune system.
Want to spread the word about this spread? Here's a free PDF handout that you can distribute any way you'd like!
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Stephanie Ronco has been editing for Food and Health Communications since 2011. She graduated from Colorado College magna cum laude with distinction in Comparative Literature. She was elected a member of Phi Beta Kappa in 2008.