A compote is a step short of a topping or sauce, where the fruit is cooked briefly with a sweetener until it releases its natural juices. It's quick, easy, and has a deep peach flavor. A perfect topping for pancakes, rice pudding, overnight oats, waffles, ice cream, shortcakes, pound cakes, and other desserts.
This is a great recipe for when peach season hits and you buy too many and then need to find more recipes to use them.
This is not a smooth peach sauce, it's not meant to be processed. That would be more of a coulis.
The beauty of a fresh fruit compote are the chunks and the not-overly-sweet juice.
Citrus juice is a good addition to be used instead of, or in addition to, water to cut through all the sugar and balance the compote. Both lemon and orange juice pair very well with peaches.
So I give you all the options in the recipe card at the end of this post.
What is a compote?
It's a sweet preparation made by cooking chunks of fruit with sugar until they become tender and form a syrup-like consistency. It is a versatile preparation that can be served warm or chilled.
A compote has, in theory, just two ingredients, fruit and sugar.
And that's debatable because you can make it with just fruit and water, letting the natural sugars from the fruit be released and used as the sweetener.
Recipes usually add water to create a good amount of syrup, as the juice released by the fruit might not be enough.
How to serve a compote
It can be enjoyed as a simple dessert, served with whipped cream or ice cream over pound cake, angel cake and shortcake. As a light topping for cheesecake and other desserts like rice pudding.
For breakfast dishes as a topping for pancakes, waffles, yogurt, oatmeal, overnight oats, and chia puddings.
Is peach compote the same as jam?
No, it's not. The recipe for jam contains a lot more sugar and is cooked for a much longer time.
Ingredient list
- Peaches: the more seasonal they are, the better the flavor. This is a forgiving recipe, so even though we always aim to get the sweetest peaches, it's perfect for those not in their prime or lacking in flavor. The flavor will not be as deep probably.
- Sugar: use light brown or white granulated sugar.
- Lemon and orange peel: to flavor the syrup.
- Citrus juice: it's optional and can replace some of the water to add freshness. Lemon juice and orange juice, both work well with peaches.
How to peel peaches
It takes 5 minutes once you have the water boiling.
Peeling peaches is an extra step but worth it, as peach skin can be thick and coarse.
- Place whole peaches in boiling water for 30-40 seconds. For green or very firm peaches (not ripe) you might need 10-15 extra seconds.
- Transfer to a large bowl of ice water.
- Peel the skin with a spoon, smooth-bladed knife or your hands. It will come off easily.
- Cut the peaches in half and discard the pit.
How to make the peach compote
Cut them into medium chunks. Remember that the smaller the pieces are, the more they soften when cooking.
Place sugar and water with citrus peel in a medium saucepan with high sides. If using orange or lemon juice, and other flavorings, add them at this point.
Add the peach slices, stir, and let simmer (slow boil) for several minutes. The fruit should soften but remain whole. You don't want a mushy compote.
Cooling down
Use a shallow dish or bowl so the compote cools faster.
You can store it in the fridge or freezer while still slightly warm.
For a thicker syrup: remove the fruit pieces to the bowl but leave the juices in the saucepan. Cook them a few more minutes until thickened.
Kitchen notes
- Organization: read the recipe first and ensure you have ingredients at the correct temperature, equipment, and enough workspace. This will make the process so much easier.
- Uses: this peach compote recipe is lighter than a regular topping or sauce. And one of those easy recipes that's great for breakfast food like waffles, pancakes, porridge or oatmeal (my favorite way), chia pudding, french toast, or granola and plain yogurt, and also for desserts like vanilla ice cream, pound cake slice with a dollop of whipped cream, or cheesecake.
- Amount of sugar: adding a few extra tablespoons of sugar can be adjusted depending on how sweet you want the finished sauce. But a fruit compote uses less sugar than a jam or thick topping with cornstarch.
- Other sweeteners: you can use honey, maple syrup, or some other type of sugar syrup instead of regular sugar. Add it to the saucepan with the peach chunks and the water.
- Flavorings: besides the citrus that we use to flavor this homemade peach compote recipe you can add a few drops of almond or vanilla extract, a cinnamon stick, star anise or fresh ginger. Also, a tablespoon of orange liqueur, bourbon, or rum can be added for a more sophisticated flavor.
- Other fruit: you can substitute the peaches for other stone fruit like nectarines (no need to peel them), plums, or apricots.
How to store a fruit compote?
Keep it in the fridge in an airtight container or glass jar. It'll last for a few weeks.
Can you freeze peach compote?
Yes, you can, but the peaches' texture will change slightly when you thaw them. Put in an airtight container that is apt for the freezer. It will last for a month.
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Quick and Easy Peach Compote
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Ingredients
- 1 pound fresh peaches
- 3 tablespoons sugar
- 4 tablespoons water
- 2-3 pieces lemon and orange peel
Instructions
- Peel the peaches: have ready a large bowl with ice water. Place whole peaches in boiling water and cook for 30-40 seconds. Transfer to the ice water and let stand a minute. Peel with a spoon or smooth-bladed knife. Or your hands. The skin should come off easily. If it doesn't, place them in the boiling water for 10-15 more seconds.
- Cut peaches into bite-sized chunks.
- Put the sugar, water and citrus peel in a medium saucepan with high sides. Bring to a boil over medium-high heat. As soon as it starts to boil, lower the heat, and cook for a few minutes until it thickens slightly.
- Add the peaches and cook over low heat until it comes to a slow simmer stirring a few times until the fruit softens while retaining its shape. Depending on how soft you like them, you can cook them more or less, but we don’t want the fruit to turn to mush or break up much.
- Transfer the compote to a shallow bowl leaving the syrup in the saucepan. Using a skimmer or other type of colander for this step makes it very easy.
- Check the consistency of the syrup and cook it a minute or two more if you want it thicker. Then pour it over the fruit.
- Let the mixture cool down and then cover the bowl with plastic wrap or put it in an airtight container or mason jar before refrigerating it. It lasts several weeks in the fridge.
- Use it cold, at room temperature, or warm, it's really up to you, depending on what you serve it with.
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