What's the difference between peach compote and peach sauce?

There is no significant difference between peach compote and peach sauce. Both are made with fruit, seasoned with sugar, and thickened by boiling down the juice of the fruits. They both can also be made unsweetened. But the compote tends to be thicker and chunkier, while the peach sauce is made of dipping consistency.

Is peach compote gluten-free?

Yes, it is naturally gluten-free. This compote is cooked without adding any thickening agent.

Can you thicken peach compote?

Peach compote thickens as it cools down. If you want to make it thicker, you can add a mixture of 1/2 teaspoon of cold water and the same amount of cornstarch to the almost ready fruit compote. Then, let it cook for a couple of minutes longer.

Can you make this compote with frozen peaches?

Yes, you can use frozen peaches if fresh peaches are out of season. There is no need to thaw them. But, please, take into consideration that the cooking time will be a little longer.

What's the difference between compote and jam?

Compote is made of fruit and sugar cooked in a saucepan, often with some added water. Jam is a sweet spread composed primarily of fruits and sugar boiled to the point that it will retain its thickness. Compote can be used only for topping, but jam can also be eaten on toast or crackers since it is thicker. Compote must be consumed soon after it is made, while jam can be stored for up to six to twelve months.

Easy Peach Compote (4 Ingredients)

Easy Peach Compote

Fresh peach compote with almond nougatine served in a white bowl.

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5 from 5 reviews

You will love this easy-to-make fresh peach compote that goes well as an excellent addition to yogurt, ice cream, or just as it is when served over oatmeal or rice pudding. You can use frozen peaches for this recipe if the fresh ones are out of season.

Author: Irina Totterman
Total Time: 20 minutes
Yield: 4 1x
Category: Gluten-free Desserts
Method: Cooking
Cuisine: French
Diet: Gluten Free

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.

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Instructions

To peel peaches, boil peaches for 30 seconds, remove and place them in an ice-water bath. Peel the peaches by gently rubbing the skin. Cut them in half, then quarters by pitting them. Then cut the quarters into large cubes.
To make the peach compote, in a heavy-bottomed saucepan, place brown sugar and butter. Heat over medium heat to obtain a caramel: sake the pan over your stove without using utensils. Add the sliced peaches and ground cinnamon, and mix with a wooden spoon. Cook for 5 to 7 minutes over medium heat, occasionally stirring until all the peach pieces are cooked but still a bit firm. Transfer to a bowl and let cool.
Serve the compote at room temperature plain or sprinkled with pieces of almond nougatine.

Notes

Leave peaches unpeeled if desired.
Make this compote in advance and store it covered (use a mason jar or a food-safe storage container) in the refrigerator for up to 3 days.
Reheat it in the microwave just before serving.

Nutrition

Serving Size: 1 small bowl
Calories: 173
Sugar: 33 g
Sodium: 31 mg
Fat: 4.8 g
Saturated Fat: 2.6 g
Carbohydrates: 33.2 g
Fiber: 4.1 g
Protein: 2.5 g
Cholesterol: 11 mg

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