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Ricotta Tartine With Maple-Peach Compote

August 29, 2012 | byVanessa Perrone

Maple-peach compote and white bean, peach and goat-cheese salad

If there’s any consolation for the summer coming to an end, it’s got to be the peaches. They’re so perfectly sweet and succulent that they’ve got me feeling, well…peachy. So today’s seasonal spotlight is all about celebrating this stone-fruit, with a few fun facts and some great recipes to boot: Maple peach compote and a white bean, peach and goat cheese salad.

 

7 peach Facts

1) Peaches are a climacteric fruit, which means  that they continue to ripen after being picked from the tree.

2) To ripen your peach, just let it sit at room temperature. Once ripened, store in the refrigerator. Not before.  

3) Peaches are ranked #4 on the EWG’s Dirty Dozen list due to their pesticide residue content. So choose organic when possible.

4) The secret to peeling peaches: Dip them in boiling water for 45 to 60 seconds and then cool in an ice bath. Then, simply rub-off the peel with your hands.

5) At less than 70 calories, 1 large peach provides 3g fiber and a good dose of vitamin C, beta-carotene and potassium

6) The antioxidant capacity of the peach is linked to its phytochemical content, so the combined work of carotenoids, anthocyanins and other phenolic compounds.

7) The carotenoid content is highest in yellow-flesh peaches whereas anthocyanin content is highest in dark red skinned peaches.

 

So just in case these facts haven’t yet gotten you pumped about peaches, you should give these recipes a go!

 

Maple peach compote over sunflower seed bread with ricotta

Maple peach compote and ricotta toast

Prep time: 5 minutes       Cook time: 10 minutes         Yield: 1 cup1/4

Ingredients

  • 2 medium peaches, peeled and chopped (approx. 2 cups)
  • 2 tablespoons water
  • 1 tablespoon pure maple syrup
  • Pinch of cinnamon

Method

  1. Combine all ingredients in a small saucepan over medium heat. Let simmer 8-10 minutes, slightly covered, stirring occasionally.
  2. When the peaches are very tender but still hold their shape, remove from the heat and enjoy.

How to enjoy the maple peach compote

  • My personal favourite as seen above : Spread the compote over a slice of sunflower seed toast and fresh ricotta ricotta cheese (this makes a killer breakfast)

  • Dollop the peach compote over pancakes

  • Enjoy as a snack along with plain yogurt, topped with slivered almonds.

 

Arugula salad with white beans, peach and goat cheese

 

Arugula salad with white beans, peaches and goat cheese

Prep time: 10 minutes           Servings: 2

Ingredients

For the salad

  • 5 oz baby arugula, washed
  • 11/2 cups white beans (such as cannellini)
  • 1 peach, sliced thinly
  • Red onion, sliced very thinly (optional)
  • 1 tablespoon fresh oregano
  • 2 tablespoons goat cheese, crumbled

For the dressing

  • 2 tablespoons balsamic vinegar
  • 4 tablespoons extra virgin olive oil
  • 1/4 teaspoon salt
  • Pepper

How-to

1. In a large mixing bowl, combine arugula, beans, sliced peach, red onion and fresh oregano.

2. In a separate small bowl, slowly whisk olive oil into vinegar to emulsify. Season with salt and pepper.

3. Drizzle a few tablespoons of the dressing over the salad and toss gently. Sprinkle with goat cheese and serve!

Bon Appétit!

Images: TopRight, Bottom left, Peach&Sneakers, PeachBasket

 

 

What’s your favourite way to enjoy peaches? Are you saddened by the end of summer?

 

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Reader Interactions

Comments

  1. Kristen @ Swanky Dietitian says

    August 29, 2012 at 11:41 am

    I have to just say yum!!
    I love peaches! Both of these look fabulous!
    I just recently tried peaches on a salad and loved it!

    Reply
    • Vanessa says

      August 29, 2012 at 11:55 am

      Thanks Kristen! Fruitiness in a salad is always a good thing.

      Reply
  2. Rosanna says

    August 30, 2012 at 7:33 am

    Just made this for breakfast….yum!
    Love your tips and recipes.
    Any tip or recipe you can offer for preserving peaches in a syrup.

    Thanks…love you blog!

    Reply
    • Vanessa says

      August 30, 2012 at 11:33 pm

      Thanks for stopping by Rosanna! So glad you liked it. When it comes to canning and preserving, some good resources are the website http://www.homecanning.com or the awesome cookbook Food in Jars, which is all about preserving, safely and easily. Check it out!

      Reply
  3. Lacey says

    June 3, 2013 at 8:59 am

    This salad sounds so delightful to me but my husband does not care for peaches. Its sad because I love them sooo much. What else could I use for the sweetness that would work with the goat cheese? Love your blog!

    Reply
    • vanessaperrone says

      June 4, 2013 at 8:26 am

      Thanks Lacey! I would go with raspberries if he likes them? Or golden beets (not a fruit, but delish) at this time of year.

      Reply

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