Nectarine Compote

This recipe serves:  12

3/4 cup sugar (more or less, depending on taste)
1/2 cup water
one 1/2" slice lemon zest (yellow part only)
4 cups peeled, pitted nectarines
1. Bring the sugar, water and lemon zest to a boil over high heat. Simmer for 5 minutes. This will extract flavor from the peel, dissolve the sugar and make a syrup.

2. Add the fruit and continue to cook for about 5 minutes, until just tender.

3. Remove the fruit from the juice and set aside. Discard the lemon zest.

4. Reduce the juice over medium-high heat for about 5 minutes, until it becomes syrupy. Pour the syrup over the cooked fruit. Serve warm.

5. Serve over Golden Grain Griddle Cakes for a weekend breakfast or over Honey Vanilla Frozen Yogurt for a low-fat dessert.

For Safekeeping: Cool the compote. Refrigerate up to 5 days.

Serving Size: about 1/2 cup

SEE ALL THE FACTS

• Print this recipe