Peach Compote
This simple sauce of fresh peaches, sugar, and lemon juice transforms into a glossy, deeply fruity topping in under 20 minutes with no special skills required.
Equipment
- Medium saucepan - 2 to 3 quart capacity
- Wooden spoon - or silicone spatula
- Chef's knife - for peeling and dicing peaches
- Cutting board
- Measuring cups and spoons
- Small bowl - for cornstarch slurry
- Glass jar - or airtight container for storage
- Citrus juicer - or reamer for lemon juice
- Immersion Blender - optional, for smooth compote
Ingredients
- 4 cups peaches - 680g, fresh or frozen, peeled and diced into 1/2-inch pieces
- 1/3 cup granulated sugar - 67g, adjust to taste based on peach sweetness
- 2 tablespoons lemon juice - 30ml, about 1 small lemon, freshly squeezed
- 1 teaspoon vanilla extract - 5ml, pure vanilla extract
- 1/4 teaspoon ground cinnamon - 0.5g
- 1 tablespoon cornstarch - 8g, optional, for a thicker sauce
- 2 tablespoons cold water - 30ml, only if using cornstarch
Instructions
- Peel and dice the peaches. Bring a large pot of water to a boil and prepare an ice water bath. Score an X on the bottom of each peach, blanch for 30-45 seconds, then transfer to ice water. Slip off the skins, halve, remove pits, and dice into 1/2-inch pieces.
- Combine peaches, sugar, and lemon juice in a medium saucepan. Stir gently and let sit for 2-3 minutes until the peaches release their natural juices.
- Place saucepan over medium heat and bring to a gentle simmer, about 3-4 minutes. Reduce heat to medium-low and cook at a steady simmer, stirring every 2-3 minutes and scraping the bottom and sides of the pan.
- After 8-10 minutes, add the vanilla extract and ground cinnamon. Stir thoroughly and continue cooking for another 2 minutes. Taste and adjust sweetness with sugar or lemon juice as desired.
- For a chunky compote, lightly mash some peach pieces with a spoon. For a thicker sauce, whisk cornstarch into cold water until smooth, pour into simmering compote while stirring, and cook 1-2 more minutes until thickened.
- Remove from heat and cool in the pan for 5-10 minutes. Transfer to a glass jar or container, cool completely to room temperature before sealing. Refrigerate for up to 2 weeks or freeze for up to 3 months.
Notes
- Use ripe, fragrant peaches that give slightly when pressed for the best flavor. Underripe peaches will not break down as well.
- The compote thickens considerably as it cools. Don't judge the final thickness while it's still hot.
- Always mix cornstarch with cold water first before adding to hot liquid to prevent clumping.
- This compote stores beautifully in the refrigerator for up to 2 weeks in an airtight container.
- Freeze for up to 3 months in freezer-safe bags or containers, leaving 1/2 inch headspace for expansion.
- Add a small pinch of fine sea salt at the end to balance sweetness and enhance peach flavor.
- For a smoother compote, use an immersion blender directly in the pan or transfer to a blender in batches.
- Honey, maple syrup, or agave nectar can replace the granulated sugar for a different sweetness profile.
- Try variations like adding 1 teaspoon of fresh grated ginger, 1-2 tablespoons of bourbon, or mixing in raspberries.