Summer is peachy keen with this easy Peach Compote recipe. Only 4 ingredients and 15 minutes are needed to make this flavorful peach sauce. Spoon it on top of yogurt, waffles, vanilla ice cream and more!
Peaches practically scream summertime to me. Slice into a ripe, juicy peach and the fragrant fruit lifts your spirits and makes all things brighter.
So what do you do when peaches are in season? You make Peach Compote!
What is peach compote?
If we want to get al l technical and stuff, we could turn to the dictionary, which defines it as a dessert of fruit cooked in syrup.
But basically, peach compote is thicker and chunkier than a fruit preserve or jam. Some might call it a peach sauce. I just call it delicious!
Peach Sauce Ingredients
Seriously, a peach sauce doesn’t get much easier than this recipe.
- fresh peaches – you can substitute frozen peaches
- ground cinnamon – a perfect match for peaches
- honey – we’re using honey instead of brown sugar to add a touch of sweetness. Maple syrup can be an alternative, too.
- lemon juice – to add tartness and keep the peaches from browning
How to make peach compote
Step 1: Peel, pit and dice your peaches. If the peaches are really ripe, you can use a paring knife to peel them. Gently puncture the skin and then use the knife or your fingers to pull the pieces of skin off.
If your peaches don’t seem to be cooperating or are just on the cusp of ripeness, you can learn more about how to peel peaches.
Finally, you could just leave the skins on! They don’t hurt anything and they are a healthy source of fiber.
Step 2: Add ingredients to a medium skillet. Heat a skillet or saucepan over medium heat. Add the diced peaches, ground cinnamon, honey, lemon juice and water to your pan. Bring to a boil, stirring occasionally. Reduce the heat and cook about 10 minutes or until most of the liquid reduces.
Cool slightly before serving – we don’t want to melt our ice cream or heat our yogurt!
You can store your peach compote in the fridge for up to four days.
How to use peach compote
A better question might be, what can’t you serve with this simple peach compote?
Off the top of my head, you can serve up peach sauce for breakfast by topping waffles, pancakes, or french toast.
Stir it into homemade yogurt or Greek yogurt.
Serve over a scoop of vanilla ice cream or use peach compote for cake, like in my pictures.
I’m starting to feel like Bubba Gump here…peach compote on pork, peach compote for ice cream…
Yes, it sure can! Peach compote can be cooked and cooled, then placed in a mason jar or freezer safe container and freeze up to two months.
If you make this fresh peach compote recipe, please leave a review below!
Other fruit recipes you’ll like:
- 4 large ripe peaches, peeled and diced (approximately 4 heaping cups)
- 3 Tbsp honey
- 2 Tbsp water
- 2 Tbsp fresh lemon juice
- 1 tsp ground cinnamon
- Heat a medium sized skillet or saucepan oven medium high heat. Add all ingredients to the pan.
- Cook, stirring occasionally, until the mixture comes to a boil. Reduce heat to medium low and simmer, stirring occasionally until the peaches are soft and the liquid has mostly reduced, about 10 minutes.
- Cool slightly before serving, or transfer to a container to store in the refrigerator for up to 4 days.
I like to make this peach compote and refrigerate a day or two before serving for the flavors to fully develop.
Amount Per Serving: Calories: 119Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 1mgCarbohydrates: 31gFiber: 3gSugar: 28gProtein: 2g