Peach Compote
This peach compote recipe turns four or five ripe peaches into a glossy, spoonable topping in about 35 minutes, with just sugar, lemon, and vanilla to round things out.
Equipment
- Heavy-bottomed saucepan - 2 to 3 quart, heats evenly and prevents scorching
- Wooden spoon - or heat-safe silicone spatula for stirring
- Y-shaped vegetable peeler - for taking the skins off ripe fruit
- Paring knife - for pitting and slicing
- Wooden cutting board - to work on
- Citrus juicer - to get the most from your lemon
- Fine-mesh strainer - (optional) if you want to catch any stray skins
- Measuring cups and spoons - for accuracy
- Airtight glass jars - for storing the finished compote
Ingredients
- 4 medium ripe peaches - 4 to 5 peaches, about 2 pounds / 900g, peeled, pitted, and sliced into wedges
- 1/3 cup granulated sugar - 67g, adjust up or down depending on how sweet your peaches are
- 2 tablespoons water - 30ml
- 1 tablespoon fresh lemon juice - 15ml
- 1 teaspoon pure vanilla extract - 5ml
- 1/4 teaspoon ground cinnamon - optional, for warmth
- 1 pinch salt - to sharpen the flavor
- 1 teaspoon cornstarch - 3g, optional, for a thicker compote; mixed with 1 tablespoon (15ml) cold water
- 1 tablespoon cold water - 15ml, for mixing with cornstarch (optional)
Instructions
- Wash the peaches under cool water and pat them dry. Peel each one with a Y-shaped peeler; if skins cling, cut a small X in the bottom and blanch in boiling water for 30 to 45 seconds, then move to cold water.
- Cut each peach in half, twist to separate, and remove the pit. Slice the halves into wedges about 1/2 inch (1cm) thick for even cooking.
- Add the sliced peaches to a heavy-bottomed saucepan. Pour in the sugar, water, and fresh lemon juice. Stir gently so every slice is coated.
- Set the pan over medium heat and bring to a low, steady simmer. Cook for 10 to 15 minutes, stirring every couple of minutes, until the peaches soften and the liquid looks syrupy.
- Stir in the vanilla extract, ground cinnamon if using, and a pinch of salt. Taste carefully and adjust with more sugar or lemon juice as needed.
- For a thicker compote, stir cornstarch and cold water together until smooth, then pour the slurry into the simmering pot. Cook for 1 to 2 more minutes, stirring constantly, until glossy.
- Remove the pan from the heat. Serve warm right away, or let it cool to room temperature and refrigerate. Give it a gentle stir before each use.
Notes
- Use ripe, fragrant peaches that give slightly when pressed and smell sweet at the stem end. Underripe fruit stays sour and firm no matter how long you cook it.
- Keep the heat at medium. A gentle simmer in a heavy pan prevents the sugar from catching on the bottom before the peaches soften.
- Do not overcook. Pull the pan once the slices are tender but still hold their shape. A few extra minutes turns compote into jam.
- Add lemon early and adjust late. The acid keeps the color from browning during cooking, and a final splash sharpens everything if it tastes flat.
- Taste before sweetening more. Peach sweetness varies wildly, so start low on sugar and add only if the fruit needs it.
- Leave some texture. Resist mashing the peaches. Gentle stirring keeps recognizable pieces, which is what separates compote from purée.
- Cool it to judge thickness. The syrup always looks thinner in the pot than it will once chilled, so do not over-thicken while it is hot.
- Frozen peaches work beautifully and skip the peeling step entirely. They also break down a little faster than fresh, so trim a few minutes off the simmer.
- Canned peaches can be used; drain them first and cut the sugar back since they are already sweetened. They also cook faster, so watch closely to avoid mush.
- Store in an airtight glass jar in the refrigerator for up to 5 to 7 days. Freeze for up to 3 months in a sealed container, leaving about 1/2 inch (1cm) of headspace.
Nutrition
Serving: 1ServingCalories: 65kcalCarbohydrates: 16gProtein: 0.5gSodium: 10mgFiber: 1gSugar: 15gVitamin C: 5mg
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