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Vanilla Amaranth with Peach Compote

Photo: Randy Mayor; Styling: Claire Spollen
Hands-on time 20 mins
Total time 20 mins
Yield Serves 4 (serving size: 1/2 cup amaranth and 1/3 cup fruit)


  • 2 teaspoons butter
  • 1 cup uncooked amaranth
  • 2 cups 1% milk
  • Dash of salt
  • 1/2 vanilla bean (split lengthwise)
  • 3/4 pound sliced peaches (fresh or frozen)
  • 1/4 cup water
  • 2 tablespoons sugar
  • 1/8 teaspoon cinnamon
  • Dash of ground ginger

Nutrition Information

  • calories 310
  • fat 6.7 g
  • satfat 2.7 g
  • monofat 1.7 g
  • polyfat 1.5 g
  • protein 11 g
  • carbohydrate 53 g
  • fiber 5 g
  • cholesterol 0.0 mg
  • iron 0.0 mg
  • sodium 58 mg
  • calcium 0.0 mg

How to Make It

  1. Melt butter in a medium saucepan over medium heat. Add amaranth; cook 2 minutes. Stir in milk, dash of salt, and vanilla bean; bring to a boil. Cover, reduce heat, and simmer 20 minutes or until liquid is absorbed. Discard vanilla bean. Combine peaches, water, sugar, cinnamon, and dash of ground ginger in a saucepan over medium-high heat; bring to a boil. Simmer 12 minutes or until peaches are tender and thick. Serve peaches over amaranth.

Cook's Notes

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