This easy peach compote with maple syrup is a simple way to use lots of peaches. Perfect over everything from ice cream and cheesecake to panna cotta and pancakes!
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Is there anything better than beautiful ripe, luscious, juicy peaches during peach season? I could eat them fresh off the tree all day! The only problem? Most peaches on the tree will ripen about the same time, giving you lots of beautiful fresh ripe peaches to eat at the same time. Once you've had your fill of eating them fresh this gorgeous easy peasy peach compote is a great option, and like my peaches and cream ice cream it freezes well too!
What is peach compote?
Peach compote is a simple dessert sauce usually made with peaches a sweetener such as maple syrup or sugar. It often has spices and sometimes a little alcohol for extra flavor.
Tips and frequently asked questions
What to do with peach compote?
This simple peach compote can be used in so many ways. Some of my favorites are:
- Over ice cream, such as my sour cream ice cream
- With yogurt and granola, oatmeal or overnight oats
- Spooned over a decadent cheesecake
- Drizzles warm over french toast
- Spooned over a creamy panna cotta
- Drizzled over pancakes, crepes or waffles
Can I use frozen or canned peaches?
You can try using frozen or canned peaches. Look for ones with no or low added sugar and minimal other ingredients. Your compote may not taste as fresh if you use frozen or canned peaches.
Can I double the recipe?
You sure can. This recipe is easy to make a double batch of, just double all in ingredients and make sure you cook it down enough which will take longer than the cook time in the recipe.
How long does it last? Can it be frozen?
This quick peach compote will last for up to five days in a covered container in the fridge or up to three months in the freezer. Once frozen thaw completely before using.
Looking for more delicious stonefruit recipes? Why not try making my no bake peach cheesecake, plum compote or cherry cheesecake (recipe coming soon!).
Ingredients
Peaches: I used beautiful fresh, ripe seasonal yellow peaches. You could also use white or any other variety of peach. In theory this would also work with frozen or canned peaches. Look for peaches with no or minimal added sugar.
Maple syrup: some maple syrup helps add sweetness to this compote without refined sugar. You may want to add a little more or less syrup depending on how sweet your peaches are. You could use honey for a non-vegan option or two to three tablespoons of white sugar if you are ok with refined sugar.
Vanilla extract: sometimes also called vanilla essence, depending on where you live. You can use either, or imitation vanilla essence, depending on your preference and budget.
Ground Cinnamon: a great pairing with peaches. You could also try using allspice, nutmeg or ginger.
Bourbon (optional): a dash of Bourbon adds some fabulous depth of flavor and helps balance the sweetness of the peaches. You don't need top-shelf stuff, but make one you would be happy to drink as you'll be able to taste it the sauce.
If you are not a fan of Bourbon you could replace it with your preferred alcohol of choice so long as it has a good gusty flavor. Some good options include rum or whisky.
How to make Peach Compote:
See the full recipe card at the end of the post for ingredient amounts and instructions.
First remove the skin from your peaches. This is optional but I find gives a better, less chewy texture. Put a large pot of water onto boil. Prepare a large bowl of iced water. Using a spoon gently lower the peaches into the boiling water. Leave in there for one minute, gently stirring to ensure all the peaches get immersed in the hot water. Remove and transfer to iced water. Use a small sharp knife to cut an X in the bottom of the peach, then gently remove the skin with your fingers. It should come away easily.
Cut the peaches in half and remove the pit.
Hot tip: the skinned peaches will be slippery! Take extra care when dicing and removing the peach pits.
Dice the peaches and add to a medium saucepan. Add the maple syrup, vanilla and cinnamon. Put a lid on the pot and heat on medium-low for about ten minutes, shaking the pot frequently to prevent sticking. This will help get all those peach juices flowing without having to add any extra water.
Remove the lid and cook for a further fifteen or so minutes until the peaches are cooked and the compote starts to thicken. Remove from heat and stir in Bourbon if using. Serve warm immediately or transfer to a covered container and refrigerate until needed.
How to serve
There are so many fabulous ways to serve this easy bourbon peach compote. Some of my favorites include over pancakes or waffles for breakfast, or drizzles over cheesecake, panna cotta or of course ice cream for dessert. Or just eat it straight from the container with a spoon. Delicious!
How to store
In the fridge: This stewed peach compote will store well in an airtight container in the fridge for up to five days.
In the freezer: To freeze the compote wait until it's completely cool and transfer to a sealed, airtight freezer-proof container. The plums will freeze for up to three months. Thaw completely before eating, either cold or reheat on the stovetop or in the microwave.
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📋 Recipe
Peach Compote
Ingredients
- 4 medium (1.1bls/500gms) ripe peaches
- 2 tablespoons maple syrup
- ¼ teaspoon ground cinnamon
- ½ teaspoon vanilla extract
Optional
- 1 teaspoon Bourbon
Instructions
I highly recommend measuring by weight and mls instead of cups. You will get better, more consistent results!
- Skin the peaches. Put a large pot of water onto boil. Prepare a large bowl of iced water.
- Lower the peaches into the boiling water. Leave for one minute, stirring gently to ensure an even coverage. Transfer peaches ice water to cool. Use a small sharp knife to cut an x in the bottom of each peach, then gently remove the skin.
- CAUTION: skined peaches will be very sliper. Take care when handling and chopping.
- Slice the peaches in half, remove the pits and dice. Add to a medium saucepan with the maple syrupe, vanilla extrac and cinnamon. Stir well.
- Put a lid on the saucepan and heat on medium low for about ten minutes, shaking the pot frequently to prevent sticking.
- Remove the lid and cook for a further fifteen minutes or so untill the peaches are cooked and the compote starts to thicken. Remove from the heat and stir in Bourbon if using.
- Serve warm immediately or transfer to a convered covered container and refrigerate until needed.
Notes
Nutrition
Nutritional Disclaimer
Nutritional information is an estimate based on an online database. The nutritional content of ingredients may vary by brand. If you require accurate nutritional information, you should calculate this based on the specific brands and products you are using.
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