Peach Compote Breakfast

My kids have been eating this protein filled breakfast since they were 9 months old. I found this recipe many years ago in a baby food book by Joachim and Christine Splichal. It is still a big hit in our home. I've tweaked the recipe many times. During the summer, I add cut up bananas and sometimes pour over pound cake instead of yogurt. In fall, I sprinkle cinnamon on top, and add granola. Another tip is that the peaches need time to cool down before serving, so if you happen to make it for a school day, saute' the peaches the night before and refrigerate overnight.

1/2 cup water
2 TBS sugar
1 TSP freshly squeezed lemon juice
4 large, fresh peaches, peeled, pitted, and quartered
1/2 cup plain yogurt

In a medium saucepan, combine the water and sugar and bring to a simmer, swirling the pan once or twice. When the sugar has dissolved, add the lemon juice.

Decrease the heat until the syrup is barely simmering and add the peaches and cook, uncovered, for about 15 mins, until the peaches are tender. If you want to stir, I recommend using a wooden spoon. Remove the pan from the heat and let the peaches cool in the liquid for 30 mins.

Remove the cooled peaches with a wooden spoon, and place over yogurt. Serve immediately.