Peach And Currant Compote - cooking recipe

Ingredients

1/3 c. orange juice
2 Tbsp. currant jelly
dash of nutmeg
3 c. sliced, peeled peaches
2 Tbsp. dried currants or raisins
fresh mint leaves (optional)

Preparation

In a medium saucepan, combine orange juice, currant jelly and nutmeg; stir in peaches and currants.
Bring to boiling; reduce heat.
Cover and simmer for 5 to 8 minutes or until the fruit is just tender.
Serve the compote warm or let it cool to room temperature.
If desired, garnish with fresh mint leaves.