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Sunmuscats and Peach Compote

Sunmuscats and Peach Compote

Serves 6

1 1/2 cups Sunmuscats
1k small just ripe peaches
4 cloves
3tbls raw sugar
1ltr apple juice

Place all in a heavy-based saucepan and simmer gently for 30minutes. Let cool and then skin the peaches. Serve with muesli & yogurt

Alternative for a dessert: In small moulds place a layer of Sunmuscats from the prepared compote. Add 1 peach and make up a gelatine mixture (as per packet) pouring this into the mould. Refrigerate until set and serve with cream.

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