Peach compote is an easy and delicious way to use fresh juicy peaches and bring a little spice to some of your favorite meals. It comes together in about 15-minutes and can be added to ice cream, pancakes, oatmeal, and more!
- Peaches: This is a recipe for peach compote, so of course peaches are going to be the main ingredient! I prefer to use fresh, but below you'll find tips for if you want to use frozen or canned.
- Sugar: I prefer a combination of granulated and light brown sugar for depth of flavor. You could use one or the other if you prefer
- Cinnamon: Gives a bit of warm spice flavor.
- Lemon juice: Acidity that helps balance and give a little brightness!
- Water: Water doesn't seem like an important ingredient, but it is! It helps make the compote saucy.
How to make peach compote
This recipe for simple peach compote is a quick 15-minute cooking process. And if you're like me and keep the skins on the peaches, it's even easier.
- Step 1: Prep the peaches. Slice and cut the 4 peaches into roughly 1-inch size pieces.
- Step 2: Combine and cook. In your pot, add the peaches, granulated sugar, light brown sugar, water, lemon juice, and salt. Slowly bring it up to a simmer on medium-high heat, then once it's simmering reduce to medium/medium-low for a steady simmer for about 10-15 minutes stirring constantly.
- Step 3: Finish with lemon juice. Once the compote is your desired thickness, add the lemon juice and stir to combine.
Follow the below tips to help this recipe come out perfect!
- Stir frequently – like, really frequently. At least once every minute. This will ensure nothing is sticking to the bottom or burning, and that everything gets even heat.
- Use gentle heat – low and slow gently thickens and brings out the flavor. If you heat it too aggressively the fruit won't break down properly and the sauce will thicken too quick.
- If you want your compote to be a bit chunkier, simply cook it for less time - about 8-10 minutes.
- I left the skins on the peaches because for the most part they break down anyway, so I didn't see peeling as a needed step. But if you wanted to, you could definitely peel them.
- Picking and prepping ripe peaches:
- Try to find freestone peaches if you can, this means that you'll be able to remove them from their pit easier. On the flip-side, clingstone peaches will literally cling to their pit, making them harder to cut, so try to avoid these.
- When looking to pick ripe peaches, you want them to be slightly firm with a little give. Too firm and they're under-ripe. You should also avoid ones with any soft spots.
- To remove peaches from their pit, simple slice all the way around from top to bottom (like you would an avocado) and twist the peach off its pit, then pluck it out from the remaining side. Slice 1-inch thick and then cut 1-inch pieces.
What is compote?
Simply speaking, compote is a mixture of fruit and liquid slowly cooked to create a sauce. In a compote, the fruit keeps its texture and/or shape, whereas with a jam or jelly the fruit is crushed or strained, respectively. Read more about it here.
There are a BUNCH of ways that you could serve peach compote. Below are some of my favorite foods to top with peach compote:
- Ice cream
- French toast
- Overnight oats
- Toast with butter
While I love the peach-forward and slightly warm flavors from cinnamon in the recipe here, there are a few different avenues you could take when making peach compote for other flavor add-ins! Below are a few thoughts:
- Balsamic vinegar
Yes! You could use maple syrup or honey instead.
Yes you could use either. For frozen peaches, it just might take a bit longer to heat up. For canned peaches, make sure to strain the liquid out before adding the slices to the pot.
You can store in either the fridge for up to 2 weeks or the freezer for a few months. In both cases, allow it to cool to room temp before storing.
I like to reheat it in the microwave for a few seconds up to 1 minute depending on how hot you'd like it. You also could eat it cold straight out of the fridge (in a toast/butter/compote situation, for example).
Yes to all of the above!
If you want your compote to be thicker add 1 tablespoon corn starch when you add the water to form a slurry. Once it's thicker, you could sub it instead of blueberry for these homemade pop tarts!
Yes! Just store in the fridge for up to 2 weeks and reheat in the microwave before using.
- 4 peaches
- 1 tablespoon granulated sugar
- 1 tablespoon light brown sugar
- ¼ cup water
- ½ teaspoon cinnamon
- ¼ teaspoon kosher salt
- ½ teaspoon lemon juice
- Slice and cut the 4 peaches into roughly 1-inch size pieces.
- In your pot, add the peaches, granulated sugar, light brown sugar, water, lemon juice, and salt. Slowly bring it up to a simmer on medium-high heat, then once it's simmering reduce to medium/medium-low for a steady simmer for about 10-15 minutes stirring constantly.
- Once the compote is your desired thickness, add the lemon juice and stir to combine.