Compôte de pêches au beurre salé

compôte de pêches  au beurre salé

Quick and easy to do when you have a glut of peaches.

8 peaches
60g salted butter
60g sugar

Halve and peel the peaches and slice thickly. Cook them gently with the sugar and butter for about 20 minures — they should be tender but hold their shape. Serve warm, with a scoop of ice cream (vanilla is fine, although we found they went well with local pain d’épice ice cream — so brown bread ice cream could be a possibility too).

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