If your peaches have become a little too soft for eating out of hand, cook them into this quick and easy compote. Then, for a surefire summer hit, layer the sweet and floral elixir with extra-creamy whipped cream and crunchy cookie crumbles.

Martha Stewart Living, July/August 2021

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Credit: Linda Xiao

Recipe Summary test

prep:
15 mins
total:
2 hrs
Servings:
4
Yield:
Serves 6 to 8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Bring peaches, sugar, lemon juice, and salt to a boil in a saucepan, stirring until sugar dissolves; mash lightly with a potato masher. Skim foam and continue to cook, stirring, until thickened to the consistency of loose jam, 8 to 10 minutes.

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  • Transfer to a heat-proof bowl; let cool completely (you should have about 1 1/2 cups).

  • To serve, whip heavy cream to soft peaks. Mix in mascarpone and beat until smooth and silken. Spoon into bowls and layer with compote and crushed cookies.

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