Peach Compote
It’s peach season and I’m in love. Every year I fall in love with stone fruits all over again. If you have access to peaches, you know it’s hard to get through them all before they start softening. This peach compote is a great way to use them up without missing out on any of that summer bounty goodness.
CONTENTS
Peach Compote
Unlike jam, jelly, or just canned fruit, a compote is cooked fruit that aims to keep the fruit in whole pieces. This is why it makes a great topping.
And unlike jam and jelly, a compote recipe doesn’t have to have loads of sugar, so you can flavor it and make it as sweet as you like.
This recipe uses about 4 large peaches and then just a few tablespoons of sugar, some vanilla extract, and bourbon – because bourbon and peaches are delectable together.
How to Serve Compote
If you’re unfamiliar or new to compote, it’s quite wonderfully versatile. It can be served warm, at room temperature, and chilled.
My favorite way to enjoy compote – not just this peach compote – is atop ice cream (usually vanilla for me, but whatever you like is just fine).
You can also serve it with fresh whipped cream! Use this alcohol infused whipped cream recipe but skip the alcohol since this already has bourbon. I’d absolutely include the alcohol with other compotes, however.
You can also use compotes atop pancakes, waffles (like these vanilla waffles), and in crepes.
Honestly, I’d eat it with a spoon – cold out of the refrigerator, but I have a weakness for summer produce and recipes!
How to Store Peach Compote
For short term storage, peach compote can be chilled in the refrigerator. You can also easily freeze it – in big batches or individual servings!
More Peach Recipes
Cooked Fruit Recipes
Peach Compote
Equipment
- saucepan
Ingredients
- 1 ½ pounds peaches about 4 large, peeled, pitted, and cut into ¼-⅓ inch slices*
- 3 tablespoons raw turbinado sugar
- 2 tablespoons bourbon
- 2 tablespoons water
- ¼ teaspoon pure vanilla extract
- Pinch of salt
Instructions
- Add the peaches, sugar, bourbon, and water to a large saucepan. Bring to a boil over medium-high heat, then reduce the heat to maintain a strong simmer. Cook until the peaches are very tender and the sugar has turned to a thick syrup surrounding the fruit, about 15 minutes. Remove from the heat and stir in the vanilla and salt.
- Serve warm, at room temperature, or chilled. Serve as a stand-alone dessert with whipped cream or spoon over ice cream, yogurt, or pancakes.
Notes
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Nutrition
Summer Recipes – broken down by ingredient
Fall Fruits (and vegetables)
