Maple Peach Compote with Toasted Pecans

Steps

1. Prepare first: cut the peach into wedges, chop the pecans, and in a small cup stir the cornstarch into the cold water until smooth; set this slurry aside.
2. Toast the pecans in a dry medium pot over medium heat, stirring, for 3 to 4 minutes until fragrant. Tip them onto a plate and set aside for garnish.
3. In the same pot, combine the orange juice, maple syrup, cinnamon and salt and bring to a simmer over medium heat.
4. Add the peach and simmer gently for 6 to 8 minutes, stirring now and then, until tender but still holding their shape.
5. Stir the cornstarch slurry again, pour it into the pot and simmer for 1 minute, stirring, until the syrup turns glossy and lightly thickened.
6. Take the pot off the heat and stir in the lemon juice and vanilla.
7. Let the compote cool for about 15 minutes, then spoon it into bowls and scatter the toasted pecans over the top. Serve warm or chilled as a breakfast topping or dessert.
8. Refrigerate any leftovers promptly in a covered container and use within 3 days; store the pecans separately so they stay crisp.