This super quick and easy Peach Compote recipe is made from 3 ingredients only and ready in about 20 minutes. It is the perfect topping for pancakes, waffles, yogurt, ice cream or any of your favourite cakes and desserts!
Why we love this recipe
This simple peach compote recipe is so easy to prepare yet so deliciously flavourful and versatile. Serve it warm or cold over your favourite breakfast, yogurt, ice cream, cake, cheesecake or simply on its own with a spoon!
The compote is gluten-free and vegan.
What is a compote
A compote is a thick, chunky sauce made from a cooked fruit (or vegetable). It is usually prepared by cooking the fruit (or combination of different fruits) with sugar and lemon juice on the stove until the fruits have softened and the juices have thickened.
A peach coulis can be made by simply blending a compote then pouring it through a thin mesh sieve to keep only a smooth, liquid sauce.
Scroll down to recipe card below for all quantities
What is Peach Compote made of:
- Peaches: fresh peaches - either white or yellow. Try to pick peaches that are ripe and naturally sweet but still relatively soft so they don't turn mushy once cooked. You can also use frozen peach chunks that have been thawed and drained. This recipe will also work with nectarines!
- Sugar: caster sugar (fine white granulated sugar). For a slightly different flavour, you can also use brown sugar instead. Depending on the ripeness (and natural sweetness) of your peaches, you might want to adjust the quantity of sugar to suit your own taste.
- Lemon Juice: to balance the flavour, help thicken and preserve the compote. You can add the zest once the compote is cooked for a tangier flavour if you want.
- Water (optional - if needed): depending on how ripe your fruits are, you might need to add a little bit of water to start cooking the compote. If the peaches seem to brown, smoke or even burn straight away, add the water.
- Vanilla extract or essence.
- Spices such as cinnamon, ginger, cardamom or star anise.
- Fresh herbs like mint.
- A few drops of alcohol like a spiced rum or bourbon.
How to make peach compote step-by-step
If using frozen peach chunks, place them in a large bowl and leave them to thaw at room temperature until they have soften. Strain the fruits to remove any excess water before starting the compote.
- Photo 1: Wash the peaches, remove their pit / stone and slice into small chunks.
Note that I keep the skin on the peaches but you could remove it if preferred. Scroll down the page for tips on how to skin peaches.
- Photo 2: Place the chunks of fruit, sugar and lemon juice in a medium saucepan. Stir and turn on medium-low heat.
- Photo 3: Cook for 10 to 15 minutes, occasionally stirring to make sure the fruits don't burn or stick to the bottom of the saucepan.
- Photo 4: Leave to simmer until the chunks of peaches are soft and the juices have thickened into a syrup.
The exact time it will take for the peaches to compote will vary based on their ripeness, natural sugar content, size of the chunks and exact heat of your stove. You can cook the compote for more or less time based on the compote texture you are after too.
- Remove from the heat and allow to cool down at room temperature for 30 minutes (or use straight away while still warm). Transfer into an airtight container or clean jars and place in the fridge to store until ready to use.
Frozen peaches will work fine here - simply make sure to fully thaw and drain them before using. Canned peaches are usually stored in a sweet syrup and pre-cooked, so their texture and flavour is quite different than a fresh peach. I would not use canned peaches here.
Yes, although the sugar will help the fruit caramelise as well as preserve the compote. If you want to use a different sweetener, you could make the recipe with honey or maple syrup for example. But will need to adjust the cooking time since you are adding a liquid to the recipe.
You can serve compote either hot or cold!
No, this recipe is too low in sugar to be preserved or canned.
How to peel peaches
I keep the peach skin when I make compote but if preferred, you could also remove it before making the recipe. There are a few ways to peel or skin peaches:
- Blanch the peaches in boiling water for about 30 seconds. Use a slotted spoon to transfer them into a bowl of cold, icy water to stop any cooking of the fruits. Once cold, use a small pairing knife to peel off the skin.
- Use a kitchen torch to very briefly heat the skin. You will notice that the skin starts to bubble. You should then be able to simply peel off the skin with a small pairing knife. If the skin doesn't come off, simply burn for a few more seconds.
Tips for success
- Cooking Time: the exact cooking time will vary based on the ripeness of the fruits you use, how much water and sugar they naturally contain and the consistency you want for your compote.
- Compote texture: There is no right or wrong when it comes to texture; you could make a chunkier or smoother compote based on your preference. For a very chunky compote, cut the peaches into large cubes or even full slices. If you are after a smoother, less chunky compote, simply cut the peaches into smaller cubes to start with and cook for longer until the fruits have mostly dissolved.
- Adjusting the sweetness: make sure to taste the peach sauce while it is cooking and adjust the amount of sugar to your liking. Some fruits are naturally more sweet or tart than others depending on the variety and ripeness so feel free to increase the quantity of sugar if needed. If too sweet, simply add a few more drops of lemon juice.
- As breakfast topping over pancakes, waffles, french toast, oatmeal, granola / muesli or simply toast.
- Used as a topping or a filling for cakes and cheesecakes. It would be amazing over my Lemon Ricotta Cheesecake or Strawberry Crumble Cake for example.
- Simply on its own with a spoon!
Storing & Freezing
Storing: this compote needs to be kept in the fridge, either in an airtight container (you can cover it with cling wrap) or jar. It is best used within a few days but will last for up to a week in the fridge.
Freezing: you can freeze the whole batch in a freezing bag or freezer-friendly container - or freeze individual portions by using an ice tray. Thaw at room temperature or in the fridge, or defrost in the microwave. If a bit watery, you might want to re-cook the compote for a few minutes.
Made this recipe?
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Easy Peach Compote
- 5 large Fresh Peaches - or equivalent to about 500 gr without the pit.
- 50 gr Caster Sugar
- 15 ml Lemon Juice
- 30 ml Water - optional (see note 2)
I highly recommend using the measurements in grams & ml (instead of cups & spoons) for more accuracy and better results.
- If using frozen peach chunks, place them in a large bowl and leave them to thaw at room temperature until they have soften. Strain the fruits to remove any excess water.
- Wash the peaches, remove their pit and slice into small chunks (See note 1)
- Place the peach cubes, sugar and lemon juice in a medium saucepan. Stir and turn on medium-low heat (see note 2). Cook for 10 to 15 minutes or until chunks of peaches are soft and the juices have thickened into a syrup (see note 3). Occasionally stir with a wooden spoon or heatproof spatula to make sure the fruits don't burn or stick to the bottom of the saucepan.
- Remove from the heat. Use straight away while still warm, or leave cool down at room temperature for 30 minutes before transferring into an airtight container / jars and store in the fridge if using cold.
Tried this recipe? Make sure to leave a comment and star rating below!
- I keep the skin on the peaches but you could remove it if preferred.
- If the peaches seem to brown, smoke or even burn straight away, add the water. It is sometimes necessary to add the water depending on how ripe your fruits are and how much water / sugar they naturally contain.
- The exact time it will take for the peaches to compote will vary based on their ripeness, natural sugar content, size of the chunks and exact heat of your stove. You can cook the compote for more or less time based on the compote texture you are after too.