This easy peach compote recipe is delicious and endlessly useful. You can use it on pancakes, top cheesecake, oatmeal, or drizzle over cake.
It's sweet, delicious, and a very tasty way to enjoy fresh or frozen peaches.
What is Peach Compote?
Compotes are a mixture of fruit, sweetener, and other flavorings stewed together to create a chunky sauce. They can be served warm or cold. They are often used to top oatmeal, desserts, and toast.
This peach compote can be made with fresh or frozen peaches and is refined sugar-free. It uses honey in place of traditional refined sugar.
This recipe also calls for cinnamon, sea salt, and vanilla extract to add warm, rich undertones to the flavor.
How to Use Peach Compote
Fruit compotes can be used in many ways! It's usually used as a topping, but it can be baked into cakes as well. Here are some ways to use a compote.
- As a topping for pancakes - Almond Milk Pancakes
- As a topping for cheesecake - Cheesecake Recipe
- As a topping for oatmeal - Almond Milk Steel Cut Oats
- As a topping for pound cake - Pound Cake Recipe
Tips for Making this Compote
- You can cook this compote for 20 to 40 minutes, depending on the consistency you want. At 20 minutes, the compote will be saucier, and the peaches will not have broken down as much. After 40 minutes, the sauce will be much jammier. The pictures in this article are of a peach compote that has been simmered for 40 minutes.
- Make sure to stir the compote every 8 to 10 minutes to keep it from sticking to the bottom of your pot. If it's sticking or burning, turn down the heat.
- Peak fresh peach season is mid to late summer; if you're making this compote outside of that time frame, use frozen peaches.
If you love compotes, be sure to check out our blueberry compote as well!
Peach Compote
This delicious peach compote is easy to make and a fantastic topping.
Ingredients
- 3 cups frozen peaches
- ½ cup water
- 3 tablespoons honey
- 1 teaspoon ground cinnamon
- 1 teaspoon sea salt
- ½ teaspoon vanilla extract
Instructions
- Combine all the ingredients in a heavy-bottomed pot (like a dutch oven) and heat over medium-low heat. Stir till the cinnamon and honey are combined and not sticking to the bottom of the pot.
- Bring the mixture to a simmer, reduce the heat to low, and allow to simmer for 20 to 40 minutes, depending on the consistency you desire.*
- Stir the compote every 8 to 10 minutes. If it's burning or sticking to the pot, reduce the heat. Using the end of a wooden spoon or a spatula, gently break down some of the peaches as they cook.
- Allow the compote to cool before storing it in a glass jar in the refrigerator for up to 5 days.
- The compote can be served warm or cold.
Notes
*If you want a saucier compote that drizzles, cook for 20 to 25 minutes. If you want a thicker, jammier compote, cook for 35 to 40 minutes. The compote in the picture has been cooked for 40 minutes.
Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 64Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 354mgCarbohydrates: 16gFiber: 1gSugar: 15gProtein: 1g
Have you connected with me on Instagram, Pinterest, and Facebook?
Alexis says
Easy, simple and tasty, the flavor was spot on. Not over powering or under powering. How ever I did run into a problem, my sauce wasn’t thicken up. I left the peaches on the stove for 50 minutes, even tried to turn the heat up alittle bit, but it wasn’t getting to the jam consistency, I was a bit runny, not overly runny like you would use it on ice cream. I am not sure if I did something wrong, maybe not enough peaches, I used frozen and followed the excately measurements above. How could I thicken it to a jam consistency? Add corn starch? What would u suggest? Other then that definitely a great recipe and will be trying again.
EW says
You can definitely try adding corn starch!