5 peaches cut in halves, remove the pit and cut in quarters
150 gr. Brown Sugar
100 gr. Butter
3 Tablespoon Grand Marnier or Cognac
1/2 Cup Water
3 cm Cinnamon Stick
4 Star Anis
1 Tablespoon Chinese 5 Spices
Melt the butter in saucepan and pour in the brown sugar to create a caramel.
Once the brown sugar has melted, add all the spices, the water and cook for a few minutes, giving time for the spices to infuse their flavours.
Add the peaches and cook for 10 minutes at low heat, until soft and slightly browned.
Pour in the Grand Marnier & Flambe and cook for a further 5-7 minutes.
The compote should be liquid like a syrup.
Pour over a piece of cake or ice cream.
TIP DU JOUR : If you are serving the compote over ice cream, blend a teaspoon of ground cinnamon and a teaspoon of ground cardamom and sprinkle over the ice cream.
We often use this spice mixture and pour over ice cream with a shot of espresso.