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Easy Peach Compote Recipe

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

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 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.
  2. To make the peach compote, in a heavy-bottomed saucepan, place brown sugar and butter. Heat the pan over medium heat to obtain a caramel: place 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. 
  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/