It’s summer, and I prefer delicious desserts that don’t cause me to spend the day in the kitchen. That said, poached fruit compotes are always welcome at the end of a summer meal. And cooks and guests alike often prefer a light dessert in these hot months.
This recipe was created when my first crop of Babcock peaches turned out to be larger than I ever imagined. The Babcock peach is different from the others because of its creamy white fruit. You can also use yellow peaches, but note that Babcock peaches cook faster than other peach varieties. I’ve given you the blanch method to remove the peach skin, but if you have serrated peeler, you can skip that step and peel them easily. The serrated peeler blade makes it Seriously Simple.
