Lavender Peach Compote
- serves 0
1 kg fresh, ripe peaches
800 g sugar
1 lemon (juiced)
1 Tbsp fresh lavender flowers (you may add more or less)
1. Prepare a bowl of ice water large enough to hold all the peaches. If you do not have one, you may need to do this in batches. Bring a large pot of water to boil. Drop the peaches in for 5 seconds and then carefully lift them out and place them in the ice water. This will help you to peel the fruit. Once peeled, remove the pits and cut the fruit into wedges.
2. Place the peaches, sugar and lemon juice in a non reactive pot and macerate for 3 hours.
3. Simmer for one hour or until desired consistency. (MARMELADE)
4. Just before taking off the heat, add the flowers and mix them into the compote. Immediately transfer to prepared canning jars (while still boiling) and seal the jar. Turn the jar upside down for five minutes before turning right side up to store. As the fruit cools it will create a vacuum seal for your preserve. This will last sealed in the refrigerator for up to 3 months but I don’t think it will last that long. Enjoy!