Peach Compote
Made with fresh peaches, this homemade Peach Compote is sweet, juicy, and full of summer flavors! Using just 4 ingredients and less than 30 minutes of your time, it’s going to be a recipe you’ll make again and again!
I adore fruit compote! There’s a compote for every season. Apple compote in the fall, Dried Fruit Compote in winter, Strawberry Rhubarb Compote for spring, and this easy Peach Compote is all summer!
Why you’ll love this recipe
- 4 Ingredients: Don’t you just love a recipe with a short list of ingredients? I know I do! This is one of those, but that doesn’t mean skimping on flavor. This recipe has loads of it!
- Quick and Easy: There’s no fussing with this recipe. Just simmer the peaches for a few minutes, and it’s done!
- Summer Recipe: I’d say this is summer on a plate! The heady fragrance of peaches, warm and sweet, a perfect ending to a summer meal.
- Versatile: Here’s a topping that’s endlessly useful. Spoon it over vanilla ice cream, onto Cinnamon Granola for breakfast, or on Lemon and Ricotta Cake with a dollop of whipped cream – each one is perfect, and all are delicious!
For complete ingredient quantities and full instructions, please scroll to the printable recipe card at the bottom of the page.
Ingredients
- Peaches – I prefer to use fresh peaches for this recipe. Frozen peaches can be used, though you may have to simmer the compote longer to evaporate excess liquid. Canned peaches aren’t good for this recipe.
- White sugar – Just a little to sweeten the fruit and bring out all the summery flavor!
- Lemon juice – Use fresh lemon juice for best results.
- Vanilla extract – Look out for vanilla extract, not essence. There is a difference!
See recipe card for quantities.
Instructions
Wash and dry the peaches. I prefer to leave the peels on. Halve, remove the pits, and chop into chunks.
Add the peaches, sugar, lemon juice, and water to a skillet.
Cook over medium heat, stirring occasionally, until softened and slightly thickened.
Remove from the heat and stir in the vanilla extract.
Marcellina’s Hint
Cooking time will vary depending on many factors. Small chunks will cook more quickly than large ones, while slightly underripe fruit will take longer to cook than very ripe fruit.
Variations
- Granulated Sugar – Instead of white granulated sugar, you can use turbinado, demerara, or brown sugar for a different flavor. Maple syrup or honey works too.
- Vanilla Extract – Use a split vanilla bean instead of vanilla extract for a deep, warm flavor. When using a vanilla bean, add it when adding the sugar.
- Spicy – I love adding a little spice when I make this compote. Try ground cinnamon, cardamom, or ginger. Just a pinch is usually enough.
Equipment
Use a skillet to ensure that the liquid evaporates before the fruit overcooks and breaks down completely. The deep sides of a saucepan won’t allow evaporation as easily.
Storage
One of the best things about this compote is that it can be made ahead and kept chilled until needed. Stored in an airtight container in the fridge, it will keep well for 5-7 days. For the freshest flavor and best shelf life, start with ripe, good quality peaches.
Top tips
- As with all simple recipes, the key is in the ingredients. Choose peaches that smell peachy and sweet. Hard, underripe peaches won’t have any flavor. Look for peaches that are fully colored with no green areas.
- Taste a little of the peaches while you’re cutting them up. This will help you decide if you need more or less sugar.
- There is very little water in this recipe, so take care in the beginning to ensure that the fruit doesn’t burn. Turn the heat down if necessary.
FAQ
Yes, this compote is healthy and a great way to eat more fruit. My recipe keeps the skins on, which means more nutrients and fiber.
Absolutely! This compote, like most of my compote recipes, freezes beautifully, allowing you to enjoy the summer goodness long after peach season is over! Be sure to use an air-tight, freezer-safe container.
Best used within 3 to 6 months, but it can be kept for longer. The texture of the peaches will change, but the compote will still be delicious.
How to use peach compote
Uses for this peach compote are limitless. One of my favorite ways to serve it is with yogurt or mascarpone ice cream! It’s also wonderful over Nutella pancakes, sourdough French toast, or Norwegian waffles. Whatever way you serve this compote, you’ll be sure to have a burst of fragrant sunshine in your mouth!
Related
Blackberry Compote
Strawberry Compote
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Ingredients
- 1½ pound (680 g) peaches or approximately 5 peaches
- 2-4 tablespoons granulated white sugar depending on the sweetness of the peaches
- 1 tablespoon lemon juice
- 1-2 tablespoons water
- 1 teaspoon vanilla extract
Instructions
- Wash and dry peaches. I prefer to leave the peels on. Cut the peaches in half, remove the seed, and cut into small chunks.
- Place the chopped peaches into a saucepan along with sugar, lemon juice, and water.
- Cook over medium heat, stirring now and then until the peach softens, releases juices, and thickens. This will take 10 to 15 minutes, depending on how ripe the peaches are.
- Remove from the heat and stir in vanilla extract.
- Cool before serving.
Notes
- Use ripe, fragrant peaches for the best flavour. Avoid underripe peaches that are firm or have green patches near the stem.
- Taste the peaches before cooking and adjust the sugar if needed, depending on their sweetness.
- Because there is only a small amount of water added, stir carefully at the beginning of cooking to prevent the fruit from catching on the bottom of the pan.
Nutritional Estimate Per Serving
Nutritional Disclaimer
Nutritional information is an estimate provided by an online nutrition calculator. For accurate results, it is recommended that the nutritional information be calculated based on the ingredients and brands you use.
i don’t see peels do we peel them ?
No, I don’t peel them. You can if you prefer, though. The peels come off in the cooking and give the compote a lovely deep color. You won’t notice the peels in the compote. They’ll become soft and tender. I’ll add this to the recipe.