A light, refreshing Turkish peach komposto made by gently simmering fresh peaches with cinnamon and a little sugar. This summer favorite can be served warm or chilled.
Blanch the peaches in boiling water for a few seconds, then transfer them to ice water. Peel, halve and remove the pits.
Bring the water, sugar and cinnamon stick to a boil in a pot. Stir over medium heat until the sugar dissolves and the syrup thickens.
Once the syrup is boiling, add the peach slices and simmer over low heat until tender. Keep the peaches slightly firm so they do not fall apart.
Remove the compote from the heat and stir in the lemon juice. Let it cool to room temperature, then refrigerate and serve chilled.
Important: To peel the peaches easily, blanch them in boiling water for a few seconds, then transfer them straight to ice water. The syrup will thicken as it cools, so it is normal for it to look thin while hot.
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