Makes 6 servings
3 cups cranberry juice
1/4-1/3 cups Kinneret Farm silan
1 large cinnamon stick, broken into 3 pieces
6 hard medium peaches, halved (no need to pit them, as this will be much easier after they’ve been cooked)
1/2 cup dried cranberries, halved
- While stirring, heat the cranberry juice, silan, cloves, and cinnamon stick in a medium-sized pot, and bring to a boil.
- Add the peaches and bring back to a boil.
- Lower the heat and continue cooking uncovered for 15 minutes, until the peaches are soft but still solid.
- Add the dried cranberries, mix, and remove from the heat.
Place 2 peach halves on each plate and pour compote over them. Sprinkle a few cranberries on top and serve.