peach compote

This honey-lavender ice cream sounds fancy, but it's actually super simple to make. Plus, it's delicious. You'll want to eat this all summer long.

Honey-Lavender Ice Cream With Peach Compote

For Honey-Lavender Ice Cream2

For Peach Compote1/2 cup peaches, diced1 tablespoon sugar1/2 lemon, juiced

Whisk together the heavy cream, milk, honey, sugar and lavender in a saucepan. Bring to a simmer over medium heat. Continue to whisk periodically to help dissolve the sugar. Once it simmers, turn off heat, cover and let the lavender steep. Do not bring to a boil.

Strain lavender and pour mixture into separate bowl. If it's still warm, proceed to step three. If not, gently reheat on the stove just until warm.

Whisk egg yolks and vanilla until pale, about three minutes. Temper about one-fourth cup of warm cream mixture into egg mixture, whisking constantly.

Add tempered egg-cream mixture back to the pot. Whisk constantly over medium heat and bring back to a simmer. Again, do not boil. Cook until mixture thickens and covers the back of a wooden spoon. Turn off heat.

Allow to cool and then cover the top of the custard with plastic wrap and refrigerate until cold, preferably overnight.

Place custard in ice cream maker and churn according to manufacturer's directors. Pour into an airtight container and freeze for a few hours.

For peach compote, cook the peaches and sugar over medium heat until the mixture thickens. Mash with a fork or potato mash until it reaches desired consistency. Turn off heat and stir in lemon juice. Serve either warm or cold. Enjoy!

Only 4 ingredients and 15 minutes are needed to make this flavorful peach sauce. Spoon it on top of yogurt, waffles, vanilla ice cream and more!

Easy Peach Compote

peaches

Tbsp honey

water

lemon juice

cinnamon

Heat a medium sized skillet or saucepan oven medium high heat. Add all ingredients to the pan.

Cook, stirring occasionally, until the mixture comes to a boil. Reduce heat to medium low and simmer, stirring occasionally until the peaches are soft and the liquid has mostly reduced, about 10 minutes.

Cool slightly before serving, or transfer to a container to store in the refrigerator for up to 4 days.

I made this with 3 large and 1 small peach, all of which weren't very sweet to begin with.  I found the recipe actually turned out a little sweet for my taste, but still delicious and so simple to make.  I would make it again.

Made it this morning and it tasted a little bland. Added more allspice and nutmeg to jack up the flavour. What a difference.

Back in the day, everyone used to make compote for the winter!

Peach Compote

peaches - 11 lb (5 kg), ripe

sugar - 4.5 lb (2 kg)

water - 1 gal (4 liters)

cinnamon sticks,

Wash the peaches well, rubbing them with your palms to remove the fluffy part. Cut them into quarters, remove the pits and optionally cut them into smaller pieces. 

Fill the prepared jars, put in a small cinnamon stick if desired and 4-5 tablespoons of sugar in each jar. Another option is to add a sprig of geranium. 

Pour water in the jars up to the base of the neck, close and put them to boil for 15 minutes after reaching boiling temperature. The water in the container must completely cover the jars. 

Similarly, you can prepare nectarine compote.

Tender yellow cake layers with a cinnamon oat crumble, peach compote and whipped vanilla bean buttercream make up this perfect summer Peach Crisp Cake.

Peach Crisp Cake

(366 g) cake flour

(8 g) baking powder

(6 g) salt

(226 g) unsalted butter, room temperature

(400 g) granulated sugar

(73.3 g) canola oil

eggs, (room temperature)

egg yolks, (room temperature)

(8.4 g) butter extract

(4.2 g) clear vanilla extract

(245 g) Chobani Peach Greek Yogurt, room temperature

(67 g) oats

(50 g) light brown sugar, packed

(30 g) all-purpose flour

(42.4 g) unsalted butter,

(1.32 g) cinnamon

(2 g) salt

(450 g) peaches chopped, fresh or canned

(27.5 g) light brown sugar, packed

(2.5 g) cornstarch,

unsalted

(750 g) powdered sugar, measured and then sifted

(12.6 g) vanilla bean paste

salt

(57.75 g) heavy whipping cream

*This buttercream recipe makes enough to fill and

Preheat your oven to 325 degrees F. Spray three 8-inch with non-stick spray, line the bottoms with parchment paper and spray again. Set aside.

In a medium size mixing bowl, whisk together the cake flour, baking powder, and salt. Set aside.

In the bowl of a stand mixer fitted with a paddle attachment, combine the butter, oil, and sugar. Beat on medium speed for about 3 to 5 minutes, until light and fluffy.

Turn the mixer to medium-low and add the eggs and egg yolks, one at a time, scraping down the sides of the bowl in between each addition. Add the extracts  and then turn the mixer to medium-high and beat for an additional 3 minutes. We want the texture to be smooth, the color to look lighter, and the volume to have nearly doubled in size.

With the mixer on low, alternately add the flour mixture with the Chobani yogurt, starting and ending with the flour. Mix until just combined.

Evenly distribute the cake batter in the three pans, about 16 to 17 ounces of batter in each 8-inch pan.

Bake the cakes for about 30 to 35 minutes, until a toothpick inserted in the center of the cakes comes out with only just a few crumbs on it.

Cool the cakes on wire racks for about 10 minutes. Carefully invert the cakes onto cooking racks to cool completely. If you don't plan to stack and decorate the cake right away, level the cakes if needed and then immediately wrap each layer in plastic wrap or tin foil and freeze. 

About an hour before assembly, remove the cake layers from the freezer.

For the Cake

Preheat your oven to 375 degrees F. Line a baking sheet with parchment paper and set aside.

In a medium bowl, combine the oats, brown sugar, flour, butter, cinnamon and salt. Mix by hand with a wooden spoon until the mixture resembles clumps of sand. Spread the crumble over the parchment paper and bake for 8 to 10 minutes, stirring halfway through. The crumble should be golden brown. Let it cool completely and then crumble the mixture into smaller pieces, if needed.

For the Crumble

Place 1 cup of the peaches and the sugar into a medium saucepan. Bring to a boil and simmer for 10 minutes. Transfer mixture to a small food processor or blender and pulse until it becomes more of a puree. Pour the mixture back into the saucepan.

Add remaining 1 cup of peaches and cook for 5 minutes. Add cornstarch slurry and simmer until thick. Cool completely before using on cake. 

For the Compote

In the bowl of a stand mixer fitted with the paddle attachment cream the butter on medium speed for about 3 minutes, until the mixture is light and fluffy.

With the mixer on low speed, slowly add the powdered sugar, followed by the heavy cream, vanilla bean paste, and dash of salt.

Continue to beat the frosting on medium-high speed for an additional 5 minutes.    

Before frosting your cake, mix the frosting by hand with a wooden spoon to push out the air pockets.

For the Buttercream

Place the first cake layer, top side up (crumb side up), on a cake board or cake plate. Using an offset icing spatula, spread a thin layer of frosting over the cake layer. This creates a barrier between the cake and peach filling so the cake doesn't become soggy. 

Pipe a rim of frosting around the edge of the cake layer. This will help support the cake layers and prevent the peach filling from spilling out. (You may even need to pipe a second time over the first rim you made).

Spread about half of the peach filling on the cake layer. 

Sprinkle about half of the crumble over the peach filling.

Gently place the second cake layer on top of the filling and crumble and repeat steps 2 to 4.

Place the final cake layer top side down on the second layer of filling. 

Freeze the cake for about 10 minutes to help set the frosting and filling, making it a bit more stable for when you frost. If the cake still feels wobbly, add a dowel to the center of the cake (or you can even use drinking straws for this).

After the filling is set, use a small amount of frosting to apply a crumb coat around the entire cake. Freeze the cake again for another 10 minutes to set the crumb coat.

After the crumbs are locked in, continue to frost and decorate the cake.

Assembly

It was delicious and very easy to follow!

This cake is delicious!  I absolutely love it!  I am also so impressed with the buttercream frosting.  This is the first American buttercream I have made that has not been gritty.   I could actually get it smooth on the cake.  My husband who is not a big fan of frosting commented on how good it tasted.

Hi there--would like to adapt these for cupcakes.  Could the crumble be used as a crust?  have done several adaptations w cupcakes/crust, but this is lucious crumbly.  thoughts? Thanks!!

I’m loving this cake! I absolutely love peaches and this cake makes me so happy. It’s decadent and light. Just to clarify for the compote, if using canned peaches do you drain the juices really well?

Chobani peach yogurt has peaches in the bottom of the container? Do you use those too or just take out the yogurt?

Does this cake freeze well? I just had to reschedule my daughter's party and I've already assembled and frosted the cake. It's now a week away. Hoping I can freeze the entire cake so that it'll still taste good!

My 17 year old daughter made this cake last night! We started making your cakes about 6 months ago. We sat down to this one and she said, “This one is my favorite mom. Let’s just make this one for the base of all our cakes from now on.” Delicious! Thank you Courtney for introducing us to a world of fun and amazingly delicious cakes!

This was absolutely delicious.  Well worth the effort to make.  A lovely summertime treat!

OH MY GOSH! I have always watched you dance in the kitchen and have thought that's cool and all, but I am far from a dancer. When I made a "cake taco" using all of the cake scraps &amp; fillings I started to DANCE. This is the tastiest cake I have ever made. The combination of vanilla bean buttercream, peach and oat crumble is so amazingly flavorful and delicious. Your tips on getting a perfectly smooth buttercream were also super helpful for getting smooth sides. Thank you!

Peach Compote Recipe

granulated white sugar (depending on the sweetness of the peaches)

vanilla extract

Wash and dry peaches. I prefer to leave the peels on. Cut the peaches in half, remove the seed, and cut into small chunks.

Place the chopped peaches into a saucepan along with sugar, lemon juice, and water.

Cook over medium heat, stirring now and then until the peach softens, releases juices, and thickens. This will take 10 to 15 minutes, depending on how ripe the peaches are.

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