Five Ingredients Friday III

Peach and Blueberry Compote

Blueberries
3/4 cup sugar
2-3 peaches
3/4 stick butter
3 vanilla sticks with beans

Heat up a large sauté pan with butter so that all the fruit can lie on one level. Cut open each vanilla bean and scrape out the seeds — add them to the cooking butter. Pour on sugar (as needed) and add your sliced peaches. Give the pan a few flips to make sure the bottom ends up on the top. Add a pinch of salt and allow to cook for around a minute. In order to stop the cooking process, add a whole bunch of cold blueberries. Pull out the vanilla bean pods and allow the mixture to sit overnight.

From Alan Harding, "Cookin' in Brooklyn"

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