Instructions: September 1999. Very good as written. Consume within a day or two; otherwise peaches begin to brown. Might try without cooking peaches - perpare and cool the syrup, then refrigerate peaches in the syrup for 1-2 hours.

Slice the peaches thinly and combine them in a sauce pan with the blanching water, sugar, lemon juice, ginger and cinnamon stick. Bring the mixture to a boil, stirring gently with a rubber spatula so that the sugar dissolves but the peaches are not bruised. As soon as bubbles appear at the edges, turn the heat to low and simmer until the peaches are tender - 5 to 10 minutes. Transfer the compote to a bowl and let it cool.

NOTES : Serve with fresh gingerbread or over vanilla ice cream.

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