Peach and Redcurrant Compote

Sometimes the best puddings come about by accident!  This is definitely one of them, and has the added merit of being a great way to use the deliciously ripe redcurrants that I'm desperately trying to keep away from the chickens.   The original  recipe was by the marvellous Claire MacDonald, but was given its current (ha ha) update by Jane and me, when we needed a pretty pudding at short notice!  The addition of a good slug of Schnapps was inspirational...

The picture below is of double quantity to the recipe I've given, and it was, if I say so myself, pretty damn good.   We served it with lashings of cream and a chocolate and rum cream on the side... You could probably do the redcurrants a day ahead, giving them longer to steep in the Schnapps.

Peach and Redcurrant Compote

Peach and Redcurrant Compote

4 fresh peaches or nectarines  

5oz/125g or a punnet of redcurrants

2oz/50g caster sugar

2 tbsp peach Schnapps (or equivalent)

Pick the currants off their stalks and place in a bowl.  Tip the caster sugar over them and then pour in the Schnapps (or other colourless alcohol).  Stir it around a bit, being careful not to burst the currants.  Leave to steep, stirring occasionally – you could do this the day before.

Boil a small pan of water and dip the peaches, one by one.  Leave in the liquid no more than 30 seconds, and then peel them – the skin will be easy to remove.  Once you have peeled them, slice them into segments and remove the stones.   Place the slices onto a flattish serving dish, cover with cling film and leave to cool.

Assemble up to half an hour before serving by tipping the currants over the peaches and then stirring it about a bit so you have a good mixture of colours.   Decorate with mint leaves.  Cover it again with cling film if you have to leave it for any length of time.   This serves up to 6 people.