Quick and Easy Peach Compote
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, waffles, ice cream, shortcakes, pound cakes, and other desserts.
Servings 5 cups, about
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
Amount of sugar: Adjust the sweetness by adding an extra tablespoon or two. But remember that a fruit compote uses less sugar than a jam or a thick topping with cornstarch. Other sweeteners: You can use honey, maple syrup, or another type of sugar syrup as a substitute for 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 and a cinnamon stick. Also, a tablespoon of orange liqueur can be added for a more sophisticated flavor.
Uses: This peach compote recipe is lighter than a regular topping or sauce. It'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.
Storage: Keep it in the fridge in an airtight container or glass jar. It'll last for a few weeks. I don't particularly like freezing it, as the peaches lose texture when thawed, but you can, make sure to use a freezer-safe container.
