Over Labor Day weekend we were at Grandma’s. We went to the Farmer’s Market
and got some beautiful peaches from Pennings Orchard.
The day before we finished our school supplies shopping at Walmart. It was the first time Alexander was allowed to take money from his piggy bank to spend. As we shopped the aisles looking for Crayola Crayons, he saw a display of white boxes with a 13 piece supper slicer inside.
This was what he wanted his very first purchase to be. It was $9.99. I told him that we should continue shopping and see if there was something else he would like more.
I have wanted to get a plastic Japanese Mandolin for ages as my metal mandolin is a little too heavy duty for our tiny kitchen. I was worried this “super slicer” would just be another kitchen gadget to catch dust and not as good as a Japanese one. I pointed out Hot Wheels Cars, Playdoh sets, Superman Shirts anything other than this gizmo. Nope, Alexander wanted it more than anything else.
He had a little extra money so his final purchases were, a couple cans of Playdoh, sunflower seeds for Daddy, an Herbal Tea Sampler for Grandma and the 13 piece super slicer. I picked up a pineapple as well to use with the super slicer.
Guess what? It worked pretty well.
So for Sunday morning, pancakes with the peaches and pineapple. I only needed to use a little brown sugar and butter as the pineapple was so sweet. Your peaches should be ripe, but if they are over ripe, which is fine, just know they will break down and not hold their shape.
Enjoy!
Avec Amour, Victoria and Alexander
Brown Sugar Peach Pineapple Compote
Yield – 4 Servings
2 Tablespoons Unsalted Butter
2 Tablespoons Light Brown Sugar
Wedge of Lemon
2 Cups Peaches, sliced (about 4 large Peaches)
2 Cups Pineapple, sliced (1/2 Pineapple)
1/4 teaspoon Ground Cinnamon
1. Remove top and bottom of pineapple,
slice down the sides of pineapple removing skin and eyes,
slice in half lengthwise, then in quarters, slice down pointed edge removing core,
thinly slice on a mandolin, “Super Slicer” or with a good knife.
2. Slice peaches to the same thickness as pineapples.
3. Melt butter in sauté pan add brown sugar
and stir until bubbling,
add peaches and sauté about 4 minutes,
squeeze lemon wedge over peaches, add pineapple
and cinnamon,
stir and sauté another 4 minutes, the liquid should be a little thicker, pour over pancakes or waffles.
If you have any leftovers you could also use it on top of ice cream.
Ingredients
- 2 Tablespoons Unsalted Butter
- 2 Tablespoons Light Brown Sugar
- Wedge of Lemon
- 2 Cups Peaches, sliced (about 4 large Peaches)
- 2 Cups Pineapple, sliced (1/2 Pineapple)
- 1/4 teaspoon Ground Cinnamon
Instructions
- Remove top and bottom of pineapple, slice down the sides of pineapple removing skin and eyes, slice in half lengthwise, then in quarters, slice down pointed edge removing core, thinly slice on a mandolin, "Super Slicer" or with a good knife.
- Slice peaches to the same thickness as pineapples.
- Melt butter in sauté pan, add brown sugar and stir until bubbling, add peaches and sauté about 4 minutes, squeeze lemon wedge over peaches, add pineapple and cinnamon, stir and sauté another 4 minutes, the liquid should be a little thicker, pour over pancakes or waffles.
