Easy peach compote recipe makes the perfect topping or filling. This recipe is made in only 15 minutes using four ingredients. Fruity peach compote is the ideal accompaniment to yogurt, oatmeal, french toast, cheesecake, or on top of vanilla ice cream. The options are endless!
What is Compote?
Compote is stewed fruit made into a sweet chunky sauce; it is that simple. I think compote makes ordinary occasions feel like special occasions. But the secret is that fruit compote is a simple recipe.
When making the compote, you can use a little water to make it thicker or more water to make more of a sauce. Also, you can leave large chunks of fruit in the cause or mash the fruit into smaller pieces. Compote is very adaptable to personal preference.
Fall Fresh Peach Obsession
Every fall, I go to the farmers’ market and can’t resist all the fresh juicy peaches. I have bought an entire box for just me and my husband. However, there are always more peaches than I can eat. Enter this simple, easy peach compote recipe.
Last year I made peach cobbler pound cake and topped it with peach compote. It was amazing!
What Type of Peach Should I Use?
Any peach can be used with this recipe. Fresh peaches are nice because the flavor is at its prime, and they are juicy.
On the other hand, frozen peaches are nice because they are already peeled, sliced, and ready to go. No defrosting is necessary!
You can also use canned or fresh peaches. Here is what you need to know for each:
- Canned peaches: Drain all the liquid and follow the recipe as normal.
- Fresh peaches: Fresh peaches are my preferred when they are in season. Peeling is optional. If you are pealing, do that first. Then remove the pit and cut the peach into long slices. From there, the process is the same.
1. Fruit Prep
If needed, peel and cut the peaches into small chunks (fresh) or drain any juice (canned).
Combine peaches, sweetener of choice, lemon, and water in a medium saucepan. Bring the mixture to a boil over medium-high heat using a wooden spoon, stirring occasionally. Once boiling, reduce to medium-low heat and simmer. Mash the peaches to the desired consistency using a potato masher or fork. Continue simmering until the compote has condensed to about half the size. Stir often. This step typically takes between 5 – 10 minutes.
*Canned or fresh peaches will boil in about 5 minutes/frozen in about 10 minutes.
Remove from heat and taste test. Add more sugar if you prefer a sweeter compote. Cool for a couple of minutes before serving.
The compote will thicken as it cools; however, if you prefer a much thicker sauce, mix 1 tablespoon of water and 1 tablespoon of cornstarch in a separate glass/bowl until smooth. Once smooth, add to the sauce. Keep doing this in increments until you have reached the desired thickness.
Watch How To Make This Recipe
What To Enjoy With This Recipe
Compote is perfect as a topping or a filling. Some of my favorite uses include:
- Cream cheese
- Grilled cheese
- Ice cream/Nice cream
Sauce: If you want a smooth sauce, use an immersion stick or blender and puree until smooth. The peach sauce tastes well with pork or chicken (so I am told); I even like to use it as a dressing.
Sugars: One of the great things about this recipe is that just about any sweetener or sugar can be used. The sugar I use often depends on what I have in my house or my mood. For example, in the winter, I like the warm cozy feeling that maple syrup or dark brown sugar adds. However, in the summer, I like the sweetness of white sugar.
Here are a few sweetener variations that I recommend:
- Maple Syrup
- Brown Sugar
- Blue Agave
- Raw Sugar
- White Sugar
Flavors: Adding additional flavors for complexity can take this recipe to the next level. Some suggestions include:
- Chia Seeds
- Star Anise
Mixed Fruit Combinations: Compote is an excellent way to extend the life of fresh fruit. Here are some mixture of fruit combination recommendations:
Frequently Asked Questions
They are very similar; in fact, I would say close cousins. Compote is a simple fruit sauce with chunks of fruit in the sauce. On the other hand, Jam is cooked down into a spreadable form.
Fruit preserve or stewed fruit.
Cornstarch is the perfect thickener. In a separate bowl, mix equal parts cornstarch and water. Then stir into the compote. I would start with a tablespoon or less, as a little cornstarch goes a long way.
How to store
- Refrigerator – Store in an airtight container for up to two weeks. Mason jars make great storage. I recommend using reusable lids with mason jars. If you do not have any, you can get there here.
- Frozen – Fully cool, then place in an airtight container or freezer storage bag for up to three months.
- Canned – Compote does not can well, and I do not recommend canning.
Try One of My Other Recipes
Easy Peach Compote
- Medium saucepan
- 1 pound peaches – fresh, frozen, or canned (454g)
- 2 tablespoons sugar or other sweetener (24g)
- ½ tablespoon lemon (7g)
- 2 tablespoon water (30ml)
- Fruit Prep: If needed, peel and cut the peaches into small chunks (fresh) or drain any juice (canned)1 pound peaches – fresh, frozen, or canned (454g)
- Cook: In a medium saucepan, combine peaches, sweetener of choice, lemon, and water. Bring the mixture to a boil over medium-high heat, stirring occasionally. Canned or fresh peaches will boil in about 5 minutes/frozen peaches in about 10 minutes. Once boiling, reduce the heat to medium and simmer. Using a masher or fork, mash the peaches to the desired consistency. Continue simmering until the compote has condensed to about half the size. Stir often. This step typically takes between 5 – 10 minutes.2 tablespoons sugar or other sweetener (24g), 1/2 tablespoon lemon (7g), 2 tablespoon water (30ml)
- Cool: Remove from heat and taste test. Add more sugar if you prefer a sweeter compote. Cool for a couple of minutes before serving.
- If you prefer a thicker compote, mix 1 tablespoon of cornstarch and 1 tablespoon of water. Once thoroughly mixed and the cornstarch is dissolved, mix into the compote.
- Refrigerator – Store in an air-tight container for up to two weeks. Mason jars make great storage. I recommend using reusable lids with mason jars. If you do not have any, you can get there here.
- Frozen – Fully cool, then place in an air-tight container or freezer storage bag for up to three months.
- Canned – Compote does not can well and I do not recommend canning.