Sangria Peach Compote With Ice Cream!

From Better Homes & Gardens magazine, June 2011. Yummy!

• Ready In: 15 mins
• Serves: 4
• Yields: 4 compotes

Ingredients

• 1⁄2 cup dry white wine
• 1⁄3 cup honey
• 2  cups  peaches, peeled, pitted and sliced or 1 (10 ounce) bag  frozen peaches
• 1  tablespoon butter
• 1  tablespoon fresh lemon juice
• 1  teaspoon  finely shredded lemon peel
• 1  tablespoon brandy
• 1  tablespoon Cointreau liqueur
• 1  tablespoon  chopped mint or 1  tablespoon basil
• 2  cups  approximate vanilla ice cream, to serve
• 8  pieces  shortbread (purchased or fresh made)

Directions

1. In a small saucepan, bring wine, honey and peaches to boiling; reduce heat.
2. Simmer, uncovered, until fruit is softened and mixture is slightly thickened, about 10 minutes.
3. Swirl in butter, removed from heat.
4. Add lemon juice and zest, brandy, Cointreau, and mint.
5. Serve with ice cream (1/2 cup) and 2 pieces shortbread, per serving.