Nectarine Compote
This flavorful nectarine compote is easy to make and ready in no time. It's great for breakfast on top of müsli or waffles and amazing as a light summer dessert.
Servings: 6 servings
Calories: 92kcal
Ingredients
- 8-9 nectarines about 2.2 lbs/ 1 kg, Note 1
- 3 tablespoons sugar Note 2
- 2 tablespoons lemon juice
- 2 tablespoons water
- ½ stick cinnamon
- 1 teaspoon vanilla paste or extract
- a pinch of salt
Instructions
- Peel nectarines: Bring a large pot of water to a boil. Score the bottom of each nectarine with an X. Place them in the boiling water and blanch for about 30 seconds. Drain and place in an ice bath or very cold water for about 1 minute. You should be able to remove the skin very easily now; it will start releasing where you scored the X, so start peeling it off there.8-9 nectarines
- Slice the nectarines. Place them in a saucepan and add the sugar, lemon juice, water, cinnamon stick, vanilla, and salt. Combine very gently.3 tablespoons sugar + 2 tablespoons lemon juice + 2 tablespoons water + ½ stick cinnamon + 1 teaspoon vanilla paste or extract + a pinch of salt
- Simmer: Bring to a simmer on medium-low heat and cook gently for about 5-8 minutes, stirring occasionally and carefully. The liquid should reduce slightly, and the nectarines should be soft but not mushy; they should still hold their shape.
- Consistency: If you prefer a less chunky compote, cook the fruit for about 10 minutes until it starts to break down. Mash them lightly with the back of a spoon if you wish. Adjust the taste with more lemon juice, if necessary.
Notes
- Substitute nectarines with peaches.
- Sugar: You can also use brown sugar, honey, maple syrup, stevia, or xylitol (to taste).
- Storage: Refrigerate in an airtight container for up to 1 week or freeze it for up to 3 months.
Nutrition
Serving: 1/6 of the dish | Calories: 92kcal | Carbohydrates: 23g | Protein: 2g | Sodium: 24mg | Fiber: 3g | Sugar: 20g