Peach Compote
This Peach Compote Recipe turns a pile of ripe peaches into a warm, spoonable sauce in about 20 minutes. It's the kind of recipe you make once and then keep coming back to all summer long, for topping pancakes, swirling into yogurt, or spooning over vanilla ice cream. All you need is a saucepan, a handful of peaches, and a few pantry staples you probably already have on hand.
Equipment
- Medium saucepan Enameled cast iron recommended for even heating
- Cutting board
- Paring knife
- Y-shaped Vegetable Peeler OXO Y-Peeler recommended
- Small mixing bowl For cornstarch slurry
- Wooden spoon
- Measuring cups and spoons
- Glass storage jars with lids Weck jars recommended for storage
- Citrus juicer Handheld juicer (optional but helpful)
- Large pot For blanching peaches
- Bowl of ice water For shocking blanched peaches
Ingredients
- 4 cups fresh peaches about 5 to 6 medium peaches, peeled and diced
- 1/3 cup granulated sugar
- 1 tablespoon fresh lemon juice
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1 tablespoon cornstarch
- 2 tablespoons cold water
- 1 pinch salt
Instructions
- Bring a medium pot of water to a boil, score an X on the bottom of each peach, then blanch for 30 seconds and transfer to ice water. Peel, pit, and dice the peaches to yield 4 cups.
- Combine the diced peaches, sugar, lemon juice, and salt in a medium saucepan over medium heat. Stir gently to coat and let sit for 1-2 minutes to draw out the juices.
- Bring the mixture to a gentle boil, then reduce heat to medium-low and simmer for 8-10 minutes, stirring occasionally and breaking down some of the peach pieces with a spoon.
- Stir in the ground cinnamon and vanilla extract, then continue simmering for 2-3 more minutes to meld the flavors.
- Whisk the cornstarch with cold water until smooth, then pour the slurry into the simmering compote while stirring constantly. Simmer for 2 minutes until glossy and thickened to a jammy sauce.
- Remove from heat and cool in the pan for 10 minutes. Serve warm over pancakes, yogurt, or ice cream, or transfer to storage jars.
Notes
- Ripeness matters: Use ripe, fragrant peaches for the best natural sweetness and flavor. Slightly overripe or bruised peaches work great here since they'll be cooked down anyway.
- Taste before thickening: Taste the compote before adding the cornstarch slurry and adjust the sugar if your peaches are especially tart.
- Prevent clumps: Stir constantly once you add the cornstarch slurry to avoid lumps. The slurry must be whisked until completely smooth.
- Adjust consistency: If the compote seems too thick after cooling, stir in a splash of water to loosen it back up. For a looser sauce, omit the cornstarch entirely.
- Smooth texture: For a smoother compote, mash some of the peaches with a fork or potato masher partway through cooking.
- Frozen or canned peaches: Use frozen peaches without thawing (simmer a few extra minutes) or drained canned peaches (reduce sugar since they're often packed in syrup).
- Storage: Store in an airtight container in the refrigerator for up to 1 week, or freeze for up to 3 months. Leave headspace in freezer containers for expansion.
- Reheating: Warm gently in a small saucepan over low heat, or microwave in short bursts, stirring in between.
Nutrition
Serving: 1cupCalories: 90kcalCarbohydrates: 23gProtein: 1gSodium: 5mgPotassium: 150mgFiber: 1gSugar: 21gVitamin A: 5IUVitamin C: 8mgCalcium: 1mgIron: 1mg
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