This recipe for Hungarian Poached Peaches - Barack Kompot - is an easy-breezy dessert that captures the fresh-fruit flavor of summer. This dessert stands on its own merit but, if you want to gild the lily, serve with vanilla ice cream, pound cake or whipped cream. And if you really want to go over the top, serve with all three!
Makes 6 servings of Hungarian Poached Peaches
Makes 6 servings of Hungarian Poached Peaches
Prep Time: 10 minutes
Cook Time: 10 minutes
Ingredients:
- 6 large firm-ripe freestone peaches, peeled, halved and pitted
- 1 cup water
- 1/2 cup sugar
- 1 cinnamon stick
- 2 lemon slices
Preparation:
- In a large saucepan, bring water and sugar to a boil and simmer for 10 minutes until thick and syrupy.
- Add cinnamon, lemon and peach halves. Cover and cook over low heat for 8 minutes. Remove from heat and let peaches cool in syrup, turning occasionally.
- When cool, refrigerate. Serve in chilled bowls.
