I highly recommend measuring by weight and mls instead of cups. You will get better, more consistent results!

• Skin the peaches. Put a large pot of water onto boil. Prepare a large bowl of iced water.
• Lower the peaches into the boiling water. Leave for one minute, stirring gently to ensure an even coverage. Transfer peaches ice water to cool. Use a small sharp knife to cut an x in the bottom of each peach, then gently remove the skin.
• CAUTION: skined peaches will be very sliper. Take care when handling and chopping.
• Slice the peaches in half, remove the pits and dice. Add to a medium saucepan with the maple syrupe, vanilla extrac and cinnamon. Stir well.
• Put a lid on the saucepan and heat on medium low for about ten minutes, shaking the pot frequently to prevent sticking.
• Remove the lid and cook for a further fifteen minutes or so untill the peaches are cooked and the compote starts to thicken. Remove from the heat and stir in Bourbon if using.
• Serve warm immediately or transfer to a convered covered container and refrigerate until needed.