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Peach
Compote |
3
cups fresh peaches, skinned and quartered
1/2 tsp. lemon juice
1 cup cranberry juice
1 Tbsp. granulated sugar |
1/2
Tbsp. cornstarch
1/4 tsp.vanilla extract
Pinch of ground cinnamon
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In a medium
saucepan, combine the peaches, sugar, lemon juice, cinnamon and 3/4 cup
of the cranberry juice. Mix well. Bring to a boil over medium-high heat.
Cover, reduce heat and simmer, stirring occasionally, for 5 minutes. Stir
together the cornstarch and the remaining 1/4 cup cranberry juice. Raise
the heat so that the liquid in the pan begins to boil. Add the cornstarch
mixture and stir for 1 minute, or until the liquid thickens and becomes
clear. Transfer to a serving bowl and add the vanilla. Cover and refrigerate
for at least 4 hours. Can be served over pudding or with whipped toppings.
Serves 4.
Per serving:
134 calories, 1.1 grams of total fat (7% of calories), 0.2 grams of saturated
fat; 0 cholesterol. |
