Maple Peach-Blueberry Compote with Toasted Pecans

Steps

1. Prepare first: cut the peach into chunks and chop the pecans.
2. Toast the pecans in a dry medium saucepan over medium heat, stirring, 3 to 4 minutes until fragrant; tip them onto a plate and set aside.
3. In a small cup, stir the water with the cornstarch until smooth to make a slurry; set aside.
4. In the same saucepan, combine the peach, apple juice, maple syrup, cinnamon, nutmeg and salt. Bring to a simmer over medium heat and cook 6 to 8 minutes, stirring now and then, until the peach is tender but still holds its shape.
5. Add the blueberries and simmer 2 to 3 minutes until a few begin to burst.
6. Stir the cornstarch slurry again, pour it in and simmer, stirring, about 1 minute until the juices thicken and turn glossy.
7. Remove from the heat and stir in the lemon juice. Let cool about 5 minutes.
8. Spoon the warm compote over pancakes and scatter the toasted pecans on top.
9. Cool any leftover compote, without the pecans, then cover and refrigerate promptly; use within 3 days and rewarm gently before serving.