Hey, we love a great brunch! But jam? Jelly? Table syrup? Nah, not in the midst of the greatest season for local, delicious and perfectly ripe fruit! Problem with peaches is, they’ll all go bad in the time it takes you to eat one. Compote is the ideal answer. We used this recipe – which straddles summer and the ever-approaching autumn – to top waffles. You can use it for whatever you like, though. No obligation, especially since I’ve never published my favourite waffle recipe. I used a little cinnamon to make sure this was sweet enough, as cinnamon can be tricksy make things seem sweeter than they actually are.
Maple-Peach Compote
Serves 4
6 ripe peaches, freestone for ease, sliced
1/4 cup maple syrup
1/2 teaspoon cinnamon
1 teaspoon water
Combine all ingredients in a small saucepan and bring to a boil over medium-high heat. Reduce the heat and let simmer, uncovered, stirring occasionally for about 20 minutes, until the liquid has been released from the peaches and it has started to thicken. Serve hot, warm or even cold!
