1 cup sugar (more or less, depending on taste)
1/2 cup water
one 1/2″ slice lemon zest (yellow part only)
4 cups peeled, pitted peaches
Bring the sugar, water and lemon zest to a boil over high heat. Simmer for 5 minutes. This will extract flavor from the peel, dissolve the sugar and make a syrup.
Add the fruit and continue to cook for about 5 minutes, until just tender.
Remove the fruit from the juice and set aside. Discard the lemon zest.
Reduce the juice over medium-high heat for about 5 minutes, until it becomes syrupy. Pour the syrup over the cooked fruit. Serve warm.
For Safekeeping: Cool the compote. Refrigerate up to 5 days.