Peach season is a wonderful time of year. We love this recipe because it's quick, simple, fresh, and delicious! It's a great mid-summer alternative to strawberry shortcake, and requires VERY little cooking, which is perfect for hot summer days. Call it a compote or a fruit salad, this fresh summer side tastes like a fruity mint julep and is perfect on pound cake, ice cream, or paired with bread and cheese.
We had the pleasure of demoing this recipe on Fox 12 Oregon with Stephanie Kralevich! We'll be demoing the recipe on Fox 12 on Thursday, August 10th, at 9AM. But, if you didn't catch the segment, we're including the recipe here!
Bourbon Peach and Blueberry Compote
Makes 4 servings
1/4c. bourbon or whiskey (we used Eastside Distilling's Burnside Bourbon)
3T. mild honey
3T. fresh lemon juice
1T. chopped fresh mint
3 large peaches
1c. fresh blueberries
1. Cook bourbon, honey, lemon juice, and mint in a small saucepan over low heat, stirring until honey is dissolved. Strain out mint and cool completely. (Syrup can be prepared 1 day ahead. Cover and refrigerate.)
2. Score and blanch peaches in a large pot of boiling water for 30 seconds. Drain, rinse under cold water. Slip off skins, thinly slice. Place slices in a large bowl and combine with blueberries and syrup. Toss gently so as to avoid bruising fruit. Refrigerate until well chilled. Can be prepared up to 4 hours ahead.
Spoon compote into serving bowl. Garnish with fresh mint.