PEACH, BRANDY & CARDAM0M COMPOTE, low-sugar

Sensational flavour but still healthier than most...

Low-sugar, almost-instant Peach, Brandy & Cardamom Jam
'Really, really delightful. It's chunky with just the right amount of sweetness.' 

This instant compote/jam is for the sophisticated palate - sticky & rich with fresh ripe fruit, brandy overtones and a layer of smoky cardamom.

The ingredients work beautifully together enhancing toast, pancakes, popovers or waffles.  Try it with clotted cream or, on ice cream, as a heavenly sauce.

It takes just minutes to prepare.

There's only one drawback -- there's only enough for 2-3 people (that's why it's called a 'Weekend' jam).  But it's very easy to double or triple the recipe.

Peach, Brandy & Cardamom compote will be fine in the fridge up to 3 days.

Cost: £1.50'ish 
Serves: 3-4 

Ingred:
    2-3 peaches, peeled &  stone removed
    1 tbsp butter
    min 1, max 2 tbsp soft brown sugar

    1/4 tsp dried cardamom 
    3-5 cardamom pods, peeled, with inner seeds crushed (opt)

    1/2 tsp good vanilla
    2-4 tbsp brandy or whiskey or orange/white grape juice

    1 tbsp fresh lemon juice

Method:

1. Heat a heavy bottom med frying pan over med heat
2. Coarsely chop peaches into small bite-sized chunks  
3. When pan is ready, melt butter
4. Add plums & sugar, stirring 1-2 mins to coat on all sides 
5. Stir in cardamom/s;  toss
6. Add vanilla and brandy; simmer 3-4 mins (more if the fruit is unripe) or until fruit is beginning to collapse and a jammy sauce is formed
7. Add lemon juice; take off the heat
8. Taste; add more sugar if needed
9. Remove a quarter of the mix; mash or roughly process; stir into the rest of the jam
10. To thicken further, put back on hob, watching closely,  until desired thickness is reached 
11. Serve on pancakes, toast, yoghurt or ice cream

Comment: 

'This was so yummy you'd never know the sugar content was so low!  The chunkiness and spice were delightful.' Retired writer 

Tips:

• if you liked this, you will probably also like frugal Instant Fruit Compote
• the compote/jam can be frozen once cooled but after defrosting must be reheated; taste; it will likely need a little more sugar and/or spice 

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Copyright: This recipe has been developed by B M Lee/ Bright Sun Enterprises and may not be reproduced, in any form, without the author's written permission.