0:00
- Y'all, I am so excited about this recipe,
0:03
and Michael is gonna be so excited.
0:06
So let me tell you what I'm gonna make Michael.
0:09
I'm gonna make a peach fresh cherry compote.
0:17
And guess what I'm gon' top it with?
0:20
- [Michael] Ice cream.
0:23
- [Michael] Oh my goodness.
0:24
- (clapping) Doesn't that sound good?
0:25
Now, I went ahead, I got so excited and I went ahead
0:35
my ready rolled pie crust
0:37
outta the refrigerator and I just started cutting,
0:40
trying to figure out what shapes I wanted that pie in.
0:42
So it's just a regular refrigerated pie crust
0:48
that comes in a roll like that.
0:51
And so I'm heating the oil 'cause we're gonna fry those.
0:56
But in the meantime, we're gonna take our peaches.
1:01
Butter always comes first, y'all,
1:04
(dish clanging) doesn't it, with fresh fruit?
1:07
I'm gonna melt the butter,
1:08
then I'm gonna add the peaches.
1:10
And these are fresh cherries that have been stemmed,
1:15
de-stemmed, pitted, and chopped.
1:20
I do love a fresh cherry.
1:25
And our butter is melted enough.
1:27
I'm gonna go ahead and add our peaches.
1:32
And I suggest using Fruit-Fresh
1:37
to keep your peaches from turning brown.
1:41
It comes in, well, let me just show you.
1:44
To me, a picture is worth a thousand words, right?
1:52
And you can just sprinkle this on your fruit,
1:55
like bananas, apples, peaches,
1:58
anything that will turn brown on you.
2:03
like, when I do my apples,
2:05
I put this in some water
2:08
and just let my apples sit in the water
2:10
and it'll keep 'em nice and fresh looking.
2:13
So that's just a tip.
2:16
Those folks don't owe me a thing
2:18
and I don't know them anything.
2:21
It was a Ball, it's a Ball recipe.
2:29
All righty, those peaches are so beautiful.
2:32
Now I'm gonna add our cherries.
2:37
(dish clanging) Now I'm gonna add our sugar.
2:45
So like I said, we're gonna let this cook
2:47
for five or six minutes in that butter
3:00
So if y'all gimme a few minutes to get this grease hot,
3:06
All right, our grease is hot enough.
3:09
And it's not gonna take these long to cook.
3:15
And you can see the different shapes
3:17
that I chose to do this in.
3:19
I've got 'em on medium heat.
3:45
Uh-oh, I think I'm gonna need.
3:48
(utensils clattering)
3:54
Think I'm gonna need this.
4:02
Gotta be kinda gentle.
4:07
All right, and while they're hot,
4:09
I'm gonna to sprinkle 'em with a little sugar.
4:14
You can use brown sugar, cinnamon sugar,
4:18
whatever you want to do.
4:35
These are not actually getting mixed in with our compote.
4:40
It's gonna be the star.
4:46
And this is looking wonderful.
4:54
This kinda reminds me of the
4:58
donuts that Mommy used to make.
5:01
She'd make 'em outta canned biscuits.
5:03
You know, and put a hole in the center,
5:09
and then she put 'em in a brown paper bag
5:10
and shake 'em with powdered sugar.
5:14
Oh, little Bubba and I would
5:20
All right, let's go check on our peaches now.
5:25
That's been six or eight minutes, hasn't it, Eddie?
5:28
(spoon tapping) - [Eddie] Mm-hmm.
5:30
- So, y'all help me out here.
5:33
Which would you choose to
5:38
serve your compotes in?
5:40
Which would you choose?
5:43
I love the clear, so you could see it,
5:49
I think that this would be like a perfect size.
5:56
But you know, and if you wanna do it fancy,
5:59
then for goodness sakes,
6:01
pull out your mama or your grandmama's crystal
6:04
and use it, depending on the mood you're in.
6:13
Let's see, I don't wanna get my.
6:18
I'm gonna put it this way.
6:20
I don't want to get the outside
6:23
of my container messed up.
6:39
And that, this little trick
6:42
we use when we're canning to keep our rims
6:51
All right, now I'm just gon' drizzle this
6:55
with a little heavy cream
7:02
just to make it a little bit more richer.
7:06
And let's see, what shape do I want?
7:12
I probably need to get down here and get a cooler one.
7:22
Oh, I think that's perfect.
7:26
Look at our little compote.
7:33
All right, now let's do one there.
7:36
If you wanna go a more country look.
7:49
And see what it looks like.
7:54
Like I said, you want to bear in mind
7:58
how big you want your serving to be.
8:20
Okay, now what size strip should we use?
8:27
I think maybe that size for that jar.
8:31
So, does that kind of give y'all
8:35
an idea of how you can serve this?
8:57
Not only is it pretty, y'all,
9:05
So take advantage, y'all,
9:07
of those beautiful summer fruits that's coming in
9:12
and make you a cherry peach compote.
9:16
You could also whip that heavy cream with a little sugar
9:19
and dollop it on top,
9:21
but I think it's very good in its natural form.
9:31
Yum, y'all. (chuckling)
9:36
Love and best dishes to y'all.
9:41
Hey, y'all, it's Paula Deen.
9:42
Now, if you enjoyed this video, be sure to like it
9:46
and click the subscribe button as well as the notification
9:50
and bail to be alerted when I post a video.
9:54
Love and Best Dishes Y'all.
