A compote is a step short of a classic topping or sauce; it's less sweet, not as syrupy, with pieces of fruit that soften when cooked but are not mushy or mashed. It's quick and easy, has a deep peach flavor, and can be served warm or chilled.
Lighter peach topping
The beauty of a fruit compote is the chunks of fruit and the not-overly-sweet juices (with a syrup-like consistency) that form during cooking.
A compote, in theory, has 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 typically add water to create a sufficient amount of syrup, as the juice released by the fruit may not be enough.
Citrus juice is used with additional water to cut through the sugar and balance the preparation. Both lemon and orange pair very well with peaches.
Testing Notes
A compote is meant to be lighter and less sweet than jam, a sauce or a topping. Avoid using a lot of sugar and cooking for an extended period, or adding thickening ingredients like cornstarch.
Fresh peaches: The more seasonal they are, the better the flavor. This is a forgiving recipe, so even if we always aim for the sweetest peaches, it's perfect for those that are not in their prime or lacking in flavor.
Peel the peaches: this is an easy step and, in my opinion, necessary. Peach skin can be rubbery and thick, making it unpleasant to bite into.
This is not a smooth peach sauce, and it's not meant to be processed. That would be more of a coulis. A compote is chunky, and the fruit is noticeable, with exceptions like a mixed berry or blueberry compote, where the fruit naturally shrinks or falls apart a little.
Uses for compote
- On its own with ice cream or whipped cream.
- Morning fare, like pancakes, overnight oats, yogurt, waffles and French toast.
- Desserts like rice pudding, ice cream, plain cheesecake, shortcakes, peach trifle, and panna cotta.
- Cakes: I like it served with a slice of pound cake or vanilla bundt cake and lightly sweetened whipped cream.
- With savory dishes, like pork or blended as part of a salad dressing.
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Quick and Easy Peach Compote
Ingredients
- 1 pound fresh peaches
- 3 tablespoons white or light brown sugar
- 4 tablespoons water
- 2 or 3 pieces of lemon and orange peel
Instructions
- Peel the peaches: have ready a large bowl with ice water. Place 1 pound fresh peaches in boiling water and cook for 30-40 seconds; do so in batches of 2 or 3. 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 3 tablespoons white or light brown sugar, 4 tablespoons water and 2 or 3 pieces of lemon and orange 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.
Notes
How to peel peaches
Peeling peaches is an extra step, but it's worth it, as peach skin can be thick and coarse. It takes 5 minutes once the water is boiling.
- 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.
Process steps for compote
Cut them into medium chunks. Remember that the smaller the pieces are, the more they soften when cooking.
Make the syrup
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.
Cook the peaches
Add the peach slices or chunks, 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.
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