Print

Peach Compote with Fresh or Frozen Peaches

Peach compote served in a bowl, topped with a scoop of ice cream.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 5 reviews

Peach compote is an easy 20-minute topping made with fresh or frozen peaches simmered with brown sugar and butter until thick and jammy. Spoon it over pancakes, yogurt, ice cream, or cheesecake, or use it as a simple fruit dessert on its own.

Ingredients

Scale
  • 24.5 oz. (700 g) peaches
  • 1 1/2 tablespoon (20 g) salted butter
  • 3 tablespoons (35 g) brown sugar
  • 1/4 teaspoon ground cinnamon

* If needed, please refer to Baking Conversion Charts.

Instructions

  1. To peel peaches, boil them for 30 seconds, remove, and place them in an ice-water bath. Peel the peaches by gently rubbing the skin. Cut them in half, remove the pits, and cut into quarters. Then cut the quarters into large cubes.
  2. To make the peach compote, place the brown sugar and butter in a heavy-bottomed saucepan. Heat over medium heat to caramelize the sugar, letting it melt without stirring. Add the cubed peaches and ground cinnamon, and mix with a wooden spoon. Cook for 5 to 7 minutes over medium heat, stirring occasionally, until the peach pieces are cooked but still a bit firm. Transfer to a bowl and let cool.
  3. Serve the compote at room temperature, plain, with vanilla ice cream, or almond nougatine.

Notes

  1. Peel peaches with a vegetable peeler, or leave the skins on.
  2. Cook underripe or frozen peaches a bit longer.
  3. For a smoother compote, simmer longer and mash into a puree.
  4. To thicken the compote, mix ½ teaspoon cold water with ½ teaspoon cornstarch, add to the nearly cooked fruit, and cook for a few more minutes. 
  5. Store it in an airtight container or a mason jar in the fridge for up to three days.

Nutrition

Find it online: https://www.bakinglikeachef.com/peach-compote-recipe/