I received this recipe that I needed to try but because I just renovated my kitchen, I could not find my kitchen scale, so I converted the measurements. It still turned out great and I think the recipe is very forgiving. The rosemary adds a nice savory element to the dish. This would be great as a side to meat but can also used as a tarte or galette filling with some goat cheese. Or you can even put it on toast with some cream cheese. It has nice savory and sweet notes that work well in many dishes.

The ingredients are simple; frozen peaches, rosemary, lemon, cornstarch and sugar.

First prep the rosemary by removing the leaves and mixing with the cornstarch and lemon juice until there are no lumps. I chopped mine up but I would either chop it up smaller or keep them in large pieces so that you can remove the rosemary before serving. Next add to the sugar and corn starch mixture to a sauce pan and mix.

Add the peaches and then boil until the peaches are soft and fragrant.

Cool and enjoy as a side, dessert or on some toast. It is both savory and sweet and will work well in many recipes.

Peach and Rosemary Compote

• 600 grams of frozen peaches
• 10 grams/2 tsp of lemon juice
• 10 grams/1 tbsp of cornstarch
• 5 grams/3 tbsp of rosemary
• 50 grams/1/2cup of sugar
• optional: tart shells

Chop up the rosemary and mix with the cornstarch and lemon juice. In a sauce pan, place the cornstarch mixture and sugar and mix well. Add the peaches and boil until the peaches are soft and fragrant. If you do not like rosemary in the mixture, you can leave the rosemary on the stems and remove after the peaches are cooked.

Enjoy this as a side, on top of toast, in a pie shell or galette. This can be used in many dishes.

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