A light, refreshing compote prepared by slow-cooking fresh peaches with cinnamon and a little sugar. This classic treat, an essential dessert of the summer months, can be served both hot and cold.
Dip the peaches in boiling water for a few seconds, then transfer to ice water; peel the skins and cut in half to remove the pits.
Boil the water, sugar, and cinnamon stick in a pot; stir over medium heat until the sugar dissolves and it reaches a syrupy consistency.
While the syrup is boiling, add the peach slices and cook over low heat until softened; the peaches should remain slightly firm without falling apart.
Remove the compote from the heat, mix in the lemon juice, and let cool to room temperature, then serve cold from the refrigerator.
Important: To peel peaches easily, dip them in boiling water for a few seconds and immediately transfer to ice water; the skin will slip off easily. The syrup's consistency thickens as it cools after being taken off the heat, so it's normal for it to look thin while hot.
If the peaches are very ripe, you can reduce the amount of sugar; for tart varieties, you can sweeten them by simmering a few minutes longer.
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