Peach-Rhubarb Compote

Ingredients for 12 servings:

• 6 peaches, peeled, halved and pitted
• 10 stalk(s) rhubarb, cleaned and cut into 2 cm pieces
• 250 g sugar
• 120 ml orange juice
• 1 tbsp orange peel, finely grated
• 2 tsp ginger, ground
• ½ tsp nutmeg (mace), ground
• 1 pinch of salt
• cream, whipped
• Blackberries
• Mint, the leaves

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Peach Rhubarb Compote

Cut the peaches into large chunks and place them in a large saucepan with the rhubarb. Add the sugar, orange juice and zest, ginger, mace, and salt. Bring to a boil over medium heat. Reduce the heat and simmer, covered, for 10-12 minutes, until the rhubarb is soft. Stir occasionally and skim off any foam. Let the compote cool and serve garnished with whipped cream, blackberries, and mint. The compote can be refrigerated for up to three days.