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Homemade peach compote is a delicious sauce or topping for ice cream, waffles/pancakes, or enjoy it as a side dish. This tasty homemade condiment is so simple to make with just a few ingredients.
Just so you know, if you make this peach compote your house is going to smell amazing. It’s the scent that candle companies wish they could replicate. It smells like summer and cinnamon.
Even better, it’s so simple to make.
If you’re looking for more peach recipes, check out our tutorials on canning peaches and homemade peach ice cream.
Peaches come in two main types, freestone and cling. You can use either or both for this recipe, but for ease of prep, freestone is the way to go.
For help with tackling the task of working with the cling variety, check out this post on how to cut a peach.
Pro Tips/Recipe Notes
- If your peaches are not very ripe or juicy, you can macerate them (AKA “sugar” them) for 20-30 minutes before starting the cooking. This will draw out whatever natural juices they have. Combine the chopped peaches with the 2 tbsp of sugar in the saucepan. Mix and let stand until they look juicy. Cook the peaches and all their juices with the other ingredients. Leave out the 1/4 cup of water unless needed.
- Adjust sweetness to your preference. I encourage you to start with what I recommend but feel free to add more if you prefer a sweeter taste.
- You can peel the peaches if you prefer, but it’s not necessary.
- If you prefer a compote with more syrup, increase the water as it cooks and cook the mixture at a lower temperature.
Peach Compote
Ingredients
- 4 cups sliced peaches {~5 medium peaches or 4 larger}
- 2 tbsp white sugar
- 1 tbsp brown sugar
- 1/4 cup water {+ more as needed}
- 2 tsp lemon juice
- 1 tsp ground cinnamon
- 1 tsp vanilla extract
Instructions
- Slice peaches in half, and then each half into quarters. Cut each slice in half, or roughly chop.4 cups sliced peaches
- In a heavy-bottomed saucepan, add all ingredients. Stir to combine.2 tbsp white sugar, 1 tbsp brown sugar, 1/4 cup water, 2 tsp lemon juice, 1 tsp ground cinnamon, 1 tsp vanilla extract
- Bring mixture to a boil for 1 minute, stirring often.
- Reduce temperature to medium and allow the mixture to simmer until softened (~25-30 minutes), stirring often so that it doesn't burn.
- Add additional water 1 tbsp at a time as needed to prevent mixture from burning.
- Cool and serve.
Notes
- Makes 2 cups
- You do not need to peel the peaches, but you can if you prefer a skinless texture.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
We had four peaches that were past their prime and I lucked upon this recipe as a food save. Quick and easy and delicious over waffles and just spooned out of the pot. I would recommend against using white peaches given the choice as the resulting liquid turned red enough to remind me of blood. Come to think of it, I may have to free some peaches to use around Halloween!
Oh my gosh, the white peaches comment/Halloween made me laugh!
Glad the rest of it was delicious. 🙂