Baked Peach Compote with Cream and Raspberry Sauce
A baked peach compote topped with creamy sauce and raspberry drizzle—fresh ingredients from the Sweet Sauce category. Try this and other recipes from Spoonsparrow!
Ingredients
- 4 peaches
- 1 Vanilla bean
- 80 g sugar
- 1 pinch salt
- 20 g butter
- 3 egg whites
- 100 g powdered sugar
- 4 tbsp ground almonds
- 1 pinch cinnamon
- 250 g raspberries
- 1 tbsp powdered sugar
- 1 tsp lemon juice
- 150 ml whipping cream
Instructions
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1.
Peel and quarter the peaches. Split the vanilla bean, scrape out the seeds and mix with the sugar and bean. Boil 100 ml water in a pot, add the vanilla-sugar mixture and simmer gently for about 10 minutes until slightly syrupy. Remove the vanilla, add the peaches and cook in the syrup for 3‑4 minutes. Stir in butter and pour the compote into small glasses.
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2.
Preheat the oven to 240 °C (bake top and bottom).
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3.
Whisk the egg whites very stiffly and gradually drizzle in powdered sugar until a glossy, firm mixture forms. Fold in almonds and cinnamon, then spread over the compote. Bake for 5‑10 minutes until lightly browned.
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4.
Blend raspberries with powdered sugar and lemon juice into a fine puree; adjust seasoning. Whip cream to stiff peaks. Spoon both sauces onto the tarts and serve immediately.
