Peach compote with honey cream

Ingredients for 4 servings:

• 800 g peach(s), ripe
• 70 g sugar
• 200 ml water
• 1 tbsp lemon juice
• 10 g cornstarch
• 1 ½ tbsp Grand Marnier
• 70 g honey
• 2 tsp lemon juice
• 1 pinch of vanilla powder
• 200 ml cream

Instructions

Working time approx. 25 minutes; Rest time approx. 4 hours; Cooking/baking time approx. 5 minutes; Total time approx. 4 hours 30 minutes

Place the peaches in a bowl. Bring plenty of water to a boil, pour over the peaches, and let them steep for a short while, then immediately rinse the fruit with cold water. Peel the skins, halve the peaches, and remove the stones. Cut the peaches into approximately 1 cm cubes. Cook the peaches in a pan with the sugar, water, and a tablespoon of lemon juice until very soft. Mix the cornstarch with the Grand Marnier until smooth and add to the peaches. Bring everything back to a boil, stirring constantly, until the mixture begins to thicken slightly. Ladle the compote into dessert bowls, allow to cool, and then refrigerate for at least 4 hours. Before serving, whip the cream until stiff peaks form. In a small pan, gently warm the honey with 2 teaspoons of lemon juice and the vanilla, then carefully mix with the cream. To serve, arrange the honey and cream mixture on top of the compote.