5largeFresh Peachesor equivalent to about 500 gr without the pit.
50grCaster Sugar
15mlLemon Juice
30mlWateroptional (see note 2)
Instructions
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.
Notes
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.
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.