TO PREPARE THE COMPOTE: Cut the peaches into 1/2-inch wedges. In a non-reactive saucepan over medium heat, combine the peaches with the sugar or honey, juice, spices and brandy or juice. TO COOK THE COMPOTE: Over low heat, bring the ingredients to a simmer. Cover and cook for 5 minutes or until the fruit is tender. Uncover and simmer until almost all of the moisture has evaporated and you are left with a syrupy fruit mass. Remove from the heat and set aside until serving time. Right before serving reheat the compote until hot and whisk in the butter. Serve alongside or on top of the pork chops. Per serving: 272 Calories (kcal); 12g Total Fat; (36% calories from fat); 3g Protein; 44g Carbohydrate; 31mg Cholesterol; 117mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 2 1/2 Fruit; 2 1/2 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.
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|Serving Size: 1 Serving (15g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 104 (100%)|
|Amt Per Serving||% DV|
|Total Fat 11.6g||15 %|
|Saturated Fat 7.4g||37 %|
|Monounsaturated Fat 3g|
|Polyunsanturated Fat 0.4g|
|Cholesterol 30.5mg||9 %|
|Sodium 81.8mg||3 %|
|Potassium 5.8mg||0 %|
|Total Carbohydrate 0.4g||0 %|
|Dietary Fiber 0.2g||1 %|
|Sugars, other 0.2g|
|Protein 0.1g||0 %|
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Calories per serving: 104
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