1 1/4 cups Smucker's Sweet Orange Marmalade
1 cup canned coconut milk
1/4 teaspoon nutmeg
1/8 teaspoon ground ginger
4 cups peeled, sliced ripe pitted peaches (about 2 pounds)
GARNISH
1 pint fresh blueberries
Servings: 8
1. In a medium sauce pan over medium heat, stir together all ingredients except the peaches. Bring mixture to a simmer, stirring constantly.
2. Add peaches and return mixture to a low simmer. Cook, uncovered, for 5 minutes. Remove from heat and set aside to cool. Compote should not be served hot.
Serving Size: 8 1/2-cup servings
Yield: 4 cups
Cook: 5 minutes
Serving Ideas: Pour over sliced pound cake or frozen yogurt. Serve with a dollop of whipped cream
1 cup canned coconut milk
1/4 teaspoon nutmeg
1/8 teaspoon ground ginger
4 cups peeled, sliced ripe pitted peaches (about 2 pounds)
GARNISH
1 pint fresh blueberries
Servings: 8
1. In a medium sauce pan over medium heat, stir together all ingredients except the peaches. Bring mixture to a simmer, stirring constantly.
2. Add peaches and return mixture to a low simmer. Cook, uncovered, for 5 minutes. Remove from heat and set aside to cool. Compote should not be served hot.
Serving Size: 8 1/2-cup servings
Yield: 4 cups
Cook: 5 minutes
Serving Ideas: Pour over sliced pound cake or frozen yogurt. Serve with a dollop of whipped cream
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