{"id":5319,"slug":"peach-compote","title":"Peach compote","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["a dozen peaches","a quart of water","one-half pound of sugar","one-half of a vanilla bean"],"ingredients_norm":["peach","water","sugar","vanilla bean"],"steps":["Peel a dozen peaches and place them in a sauce pan.","Add a quart of water, one-half pound of sugar, and one-half of a vanilla bean.","Boil slowly until soft.","Strain off the syrup, return to the fire, and reduce one-half.","Pour the syrup over the peaches, and serve when cold.","The peaches may be prepared whole, or cut in half.","Apple, nectarine, apricot, prune or plum compote may be prepared in the same manner as peach compote."],"categories":[],"prep_time_minutes":null,"cook_time_minutes":null,"total_time_minutes":null,"servings":null,"yield_text":null,"difficulty":null,"source_name":"gutenberg","source_url":"https://www.gutenberg.org/ebooks/39550","source_ref":"pg:39550:w68:4","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"7838b8eb4f942e2734999322d61b09367a361f86395dadd5ecb02ad75384517b","created_at":"2026-08-02T16:42:55Z","updated_at":"2026-08-02T17:11:32Z","notice":"Historical recipe (1919), reproduced as published: it may reflect its era's ingredients, language, and food-safety practices. Apply modern judgment on cooking temperatures and preservation.","url":"https://recipecontextprotocol.com/recipes/peach-compote"}