Spicy Gingered Peach Compote With Peach Ice Cream
1 pound peaches
2 tablespoons sugar
2 tablespoons hot pepper jelly
1/4 cup finely diced minced crystallized ginger
1/4 teaspoon fleur de sel with espelette chile pepper
2 cups peach ice cream
1/2 cup lightly sweetened whipped cream
Additional crystallized ginger, for garnish
Peel, core and slice peaches. Combine peaches, sugar, jelly, ginger and fleur de sel (sea salt) in a medium saucepan. Simmer for about 15 minutes until peaches are softened.
Place the compote in a serving dish. Top with ice cream, cookies, a dollop of whipped cream and crystallized ginger.
Marilyn Markel is Cooking School manager for Southern Season. She began her career as an instructor at the Central Market cooking school in Plano, Texas. In 2003 Markel moved to Chapel Hill, N.C., to develop Southern Season's new cooking school. She served as a judge for the James Beard Cookbook Awards in 2013.
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