Peaches are in season. Last weekend I bought a very large basket of peaches and a very small basket of raspberries. Blue plums hadn't yet come in around here, or I would have tried for a big basket of them too. That farmers' market trip also provided the ingredients for ratatouille and grilled peppers in vinaigrette sauce.
Almost as soon as I got home last Saturday I peeled the peaches, washed the raspberries, and made compote. I had 2 mangoes and a few other non-local fruits to add. The raspberries cooked down into a lovely background for the yellow fruit slices. Sugar and a bit of lemon, some vanilla at the end: it's compote.
We have eaten it several times. Last night I served it as a sauce for ice cream. "What's this fruit sauce?" asked one guest. Another asked if it didn't sometimes have raisins in it? His grandmother made it with raisins, cinnamon, and cloves. I explained with the story I tell all the time: if made in August, compote has peaches; in September, peaches and plums; in October, apples; in winter and spring (especially at Passover), prunes, raisins and other dried fruit; in early summer, rhubarb and strawberries. Spice? I follow my mood. This time only vanilla.
I'm glad that I still have three of the jars in my refrigerator. I think I made six or seven of them -- it goes fast.