Hungarian Poached Peaches (Barack Kompot)

6 large firm-ripe freestone peaches, peeled, halved and pitted
1 cup water
1/2 cup sugar
1 cinnamon stick
2 lemon slices

In a large saucepan, bring water and sugar to a boil and simmer for 10 minutes until thick and syrupy. 

Add cinnamon, lemon and peach halves. Cover and cook over low heat for 8 minutes. Remove from heat and let peaches cool in syrup, turning occasionally. 

When cool, refrigerate. Serve in chilled bowls.

Serve with vanilla ice cream.

Serves: 6

Source: About.com Eastern European Food by Barbara Rolek

Prepared by: Heather for the July 2014 meeting.