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Spiced Peach and Red Onion Compote

Total Time: 60 mins.
Prep Time: 15 mins.
Cook Time: 45 mins.
Serves: 1 1/3cups

Ingredients

Compote:
1 tbsp (15 mL) butter
1 tbsp (15 mL) minced fresh ginger
1 clove garlic, minced
1 tsp (5 mL) each ground cumin and coriander
1/2 tsp (2 mL) cinnamon
1/2 tsp (2 mL) each salt and pepper
1/4 tsp (1 mL) ground cardamom
Pinch each ground nutmeg and cayenne pepper
3 1/2 cups (875 L) peeled sliced peaches, fresh or frozen
1 cup (250 mL) finely chopped red onion
2/3 cup (150 mL) brown sugar
1/3 cup (75 mL) white wine vinegar 

Party Platter:
2 pkg (5 oz/150 g each) Sensible Portions® Sea Salt Pita Crisps
8 oz (250 g) selection of cheeses, for serving
8 oz (250 g) selection of cured meats, for serving

Star Product

Sea Salt Gluten Free Garden Veggie Chips

Directions

  1. Compote: Melt butter in saucepan set over medium heat; cook ginger, garlic, cumin, coriander, cinnamon, salt, pepper, cardamom, nutmeg and cayenne for about 1 minute or until fragrant. Stir in peaches and red onion; cook for 1 to 2 minutes or until heated through.
  2. Stir in sugar, vinegar and 1/4 cup (60 mL) water; bring to boil. Reduce to simmer; cook, stirring frequently, for 40 to 50 minutes or until thickened to jam-like consistency and most of liquid has evaporated. Let cool completely. Refrigerate in airtight container for up to 2 weeks.
  3. Party Platter: Serve compote with crisps, and a selection of cheeses and cured meats.

Tips

Substitute plums, apples or pears for peaches if desired.
Compote is lovely served with Brie, aged Cheddar and/or goat cheese.
For cured meats, try prosciutto and cured sliced sausage on the platter.
Garnish the party platter with grapes, nuts and dried fruit if desired.d.