Frank stopped and picked us up a 1/2 bushel of peaches. When Tami, housekeeper extraordinaire, comes over tomorrow we are canning peaches, peach salsa and peach jam. This works out perfectly because then she is here to clean up all of the mess we will make!! I am smiling!
I stopped by my CSA, RC Organic Farms, picked up this week's goodies and put in an order for 2 bushels of tomatoes for the beginning of September. It will be a busy week, in the meantime this is my 3rd head of cabbage and I am running out of room in my fridge. I will be making some cole slaw to serve with dinner tomorrow and will probably start some stuffed cabbages and Sauerkraut on Monday to start putting away in the freezer for the winter months.
But for today...the peaches were calling to me in all their juicy goodness. So I decided to use a couple to make a compote. I served them with dinner tonight but they are delicious for breakfast as well. They make a great topping on pancakes, waffles or french toast or all by themselves with a side of cinnamon toast....YUM. It is also a wonderful topping for ice cream!
Cinnamon Peach Compote
2 peaches, blanched, peeled and cut into slices
2 T. butter
2 heaping T. brown sugar
1/4 t. cinnamon
Melt butter in a skillet over med high heat. Add brown sugar and cinnamon and stir until thickened and bubbly. Add peaches, the sauce will loosen and liquefy, bring to a boil and heat through. Can be served warm, room temperature or cold. Print Recipe