Spiced Peach Compote with Apple Cider Mousse

I was emptying out my fridge the other day and whew, found some coconut milk that I had forgotten about. That was the stinkiest smell that I think I have ever smelled, except for when I worked in the hospital and caught a whiff of rotting flesh (gangrene). Sorry so graphic, but man, I am here to tell you- never let your coconut milk go bad!

So anyway I did find some spiced peach compote in there. Hmmm. And I found some cider caramel. Now you might be asking yourself why I have some cider caramel in my fridge and exactly what is cider caramel. Well, it was an experiment gone bad. I had some cider that was getting close to the fermenting stage- it hadnt started yet but it was close. I boiled it down on the stove, it reduced and reduced until it was very thick. I started with sweet cider and ended up with very tart cider caramel. Who knew I should have added sugar. Well I didnt and now next time I make it I know. And make it I will if not just for the fact that I can make some of this tastey mousse again.

So there it is a story of an experiment that brought about something tastey.

Spiced Peach Compote
scaled down a bit

4 peaches, chopped or 2 cups frozen
1/2 cup sugar (give or take depending on how sweet your peaches are)
1 cinnamon stick or 1 teaspoon cinnamon
1 clove or 1/2 teaspoon ground cloves

Combine all the ingredients in a sauce pan and cook down until peaches have nearly dissolved away and the mixture has thickened a bit. If you find that your mixture is thin, in a small cup combine a 1/2 tablespoon of cornstarch and 1 1/2 tablespoons of water. Combine and stir into peach mixture.

Apple Cider Mousse

3 tablespoons carmelized cider (or caramel would be a great subsitute)
3 ounces cream cheese
3 tablespoons sugar
1 1/2 cups heavy whipping cream
2 tablespoons sugar
1 teaspoon vanilla

In a bowl combine caramel, cream cheese and sugar. Whip until light.
In a seperate bowl combine whipping cream, sugar and vanilla. Mix until mixture is thick and forms stiff peaks. Gently fold the whipped cream into the caramel mixture.