This is a slightly modified recipe that comes from the great Bobby Flay. You can find the original recipe on the Food Network website (http://www.foodnetwork.com/recipes/bobby-flay/grilled-chicken-breasts-with-spicy-peach-glaze-recipe.html).

This is a delicious way to use up and preserve all the peaches from my in-laws.Simmering with the peel turns the syrup into a beautiful light pink color.When storing in the refrigerator, consume within a week or freeze.Make this compote to use with a variety of desserts, it's handy to have on hand. Recipe by **yuri**

I bought lots of peaches, so I wanted to use them while they were still fresh.If the peaches are ripe, you should be able to slightly reduce the simmering time; feel free to make adjustments as you like.If the skin has a deep colour, simmering the peaches with their skins gives the compote a beautiful pink colour (when using white wine).I recommend serving these the following day. Recipe by Pu-kosan

I received many peaches, so I made them into a compote before they went bad.Additional note: I added the simmering time.It depends how ripe the peach is, so cook until soft enough to poke through easily with a chopstick. Recipe by Shinamoro-rus

I used some bruised peaches to make compote. You can eat it plain, but I also recommend using it to make tarts or jelly. Here are the peach compote pieces with yogurt in a different dessert recipe.-In Step 2, if your peaches are soft, be careful not to simmer them for too long.-If you're making a lot at once, you can boil the peaches whole. If boiling whole, extend the boiling time a little. If you want to store the compote for a longer time, increase the amount of sugar and store in a sterilized jar. The amount of sugar in this recipe is reduced, so enjoy as soon as possible. Recipe by Yuuyuu0221

I have a bunch of pineapple plants that I grown from pineapple tops. I have about 40. So here is a recipe for one of them.

#mycookbook

I made this easy and simple flavoured compote because I wanted to make a cake using peach compote. Recipe by Bypy

These are both a gorgeous side relish for hot or cold meats AND a sweet spiced dessert!

Cooked fruit is heartwarming, I cannot be convinced otherwise 😊

My version of a fresh peach crisp. My family loves the warm spices of cinnamon, nutmeg and allspice so the amounts are how we like it. The brown sugar and oats add a crunchy yummy topping. This is heaven!