Fresh Peach and Blueberry Compote

Description: Simple summer recipe that is also great for breakfast was originally was printed in Bon Appetit (August 1981). The original recipe used 2 tsp kirsch, which I omit.

Ingredients:

• 1 tablespoon frozen orange juice concentrate
• 1 tablespoon sugar
• 2 teaspoons fresh lemon juice
• 1/2 orange, rind of, grated
• 8 firm peaches, halved and pitted (2 1/2 lbs)
• 1 cup fresh blueberries

Steps:

1. Combine first 4 ingredients in 2 quart serving bowl and blend well.
2. Using a food processor (medium or thick slice disc): place peaches in food tube and slice, using light pressure.
3. Add to orange juice mixture.
4. Gently blend in blueberries, tossing lightly.
5. Cover and refrigerate at least 2 hours.