Episode 190 - Savory Peach Compote

I was faced with a couple of very ripe peaches, so I decided to make a compote and serve it over a seared duck breast. I looked around what I had in the fridge, pantry, and garden and came up with the following ingredients.
• 2 peaches, peeled, cut into 8 sections and then each section cut into 4 pieces
• 3 tblsp fresh-squeezed orange juice
• 4 tblsp mint chiffonade
• 1/2 - 1 tsp freshly ground black pepper
• Pinch of salt
• 2 tblsp Cointreau
• 2 tsp good quality balsamic vinegar
• 1/2 tblsp (or so) butter
Melt the butter in a pan. Add in all of the ingredients except the Cointreau and vinegar and saute until the peaches are softened, which should take a couple of minutes. However, if the peaches aren’t ripe enough you may need to toss in a little water and cover them.
Once they are soft (not mushy) add the Cointreau and cook for about 30 seconds. Then add the balsamic vinegar and cook for about another 30 seconds. Taste for salt and correct as needed and you are done.
Not too sweet, not too spicy, not too acidic, just a nice fruity balance. I served it on top of seared duck breast (Episode 38, • Episode 38 - Pan-seare... ), along with crispy roasted potatoes (Episode 122, • Episode 122 - Crispy R... ) and sauteed fresh English peas with mint (Episode 137, • Episode 137 - Sautéed ... ). However, this compote is very versatile and would go just as well with pork or venison, or a firm fish like swordfish or grouper. It will keep in the fridge for a few days, so just reheat and serve. This is something you will go back to again and again.