Easy Peach Compote (3 ingredients)

Make the most of seasonal peaches with this super easy Peach Compote! You only need 3 simple ingredients and 15 minutes for this tasty cooked peach sauce. Try it on pancakes, yogurt, ice cream and more.

Is there anything more wonderful than fresh peaches in late summer? Naw, I didn't think so.

But, like avocados and pears, they have such a short window of perfection.

You wait, glancing at them in the fruit bowl, gently pressing them but they don't yeild. Too firm. Unripe.

The next day, repeat. And the next.

Until... bingo! Optimum ripeness achieved. Bite in and it's soft, perfumed bliss.

Only problem is there's still another dozen perfectly ripe soft peaches and you know you'll never be able to eat them all before they collapse into overripeness.

What do to? Homemade Peach Compote!

Check out this list of the BEST Fruit Compote Recipes

Simply cooking chopped up peaches with a little sugar, water and a squeeze of lemon juice turns them into a quick, delicious, easy peach sauce.

It's great for breakfast or dessert - try it on waffles, French toast, yogurt, granola, ice cream, pancakes, cheesecake.... the options are pretty endless.

So, don't waste those ripe peaches - turn them into compote.

Why you’ll love this recipe

A versatile, tasty sauce that's good on so many things!

A great way to use up seasonal peaches.

Use up peaches that are a little underripe or overripe.

Quick to make in just 15 minutes.

You can make this with frozen peaches.

3 simple ingredients - just peaches, sugar and lemon juice!

Ingredients & Tools

Peaches - This recipe is a great way to use them up! You can use fresh or frozen. For fresh peaches, it's okay if they're slightly underripe or over.

Lemon juice - the lemon juice really brings out the flavor of the peaches and cuts through the sweetness from the sugar. It's optional but helps to balance the flavors. Use fresh or bottled lemon juice.

Sugar - I use normal granulated sugar. You can also substitute 3 tablespoon maple syrup. If vegan, ensure your sugar isn't processed with bone char (some in the US is - organic is usually vegan).

Step by step tutorial

This recipe is super simple. Just follow these step by step photos for perfect results.
Then, scroll down to the recipe card at the bottom of the post for the full ingredients list and method.

Remove the peach pits and chop the flesh into chunks. No need to peel.
Add the peaches to a pot, along with the sugar, lemon juice and water.

Boil for 5 minutes, stirring occasionally.
Reduce the heat and simmer for 7 minutes or until the peaches begin to collapse.

Tips

I don't peel the peaches for my compote. I like that they add an extra texture to the finished results, though they do soften and break down a lot.

You can, however, peel your peaches if you wish. Either use a knife or peeler.

Be sure to remove the pits! They are easy to remove. I cut peaches in half, then quarters, then pull the pit out of the quarter that it stayed stuck to.

If using underripe peaches, you may want to cook them slightly longer.

Instead of sugar, try using brown sugar, coconut sugar, maple syrup or honey.

If you want extra syrup with your peach compote, add a little more water.

Serving suggestions

Peach compote is so versatile! It's great on it's own as a breakfast, snack or dessert. You can also enjoy it with:

Pancakes (try it on my fluffy vegan pancakes or get fruity with blackberry pancakes).

Spoon it onto plain yogurt.

Add it to oatmeal for fruity flavor.

Pour hot compote over vanilla ice cream.

Use it as a topping on cheesecake (try my vegan cheesecake).

Add it to waffles (like my fluffy vegan waffles).

Variations

Puree the cooked peaches until smooth for a peach sauce rather than a chunkier compote.

Try your fresh peach compote with a little ground cinnamon or ginger for a different flavor. Or cook with a cinnamon stick.

For an adult compote, add a glug of bourbon or rum.

Add a knob of fresh ginger to the peach sauce when cooking.

A star anise added to the cooking pot will add a gentle anise flavor.

Special diets

Make it vegan: Be sure to check that our sugar is vegan. In the USA, sugar can be filtered through bone char. Check the packaging to ensure yours is vegan; organic is usually safe for vegans. In the UK sugar is nearly always vegan.

Make it gluten-free: this recipe is naturally gluten-free.

Storage and Freezing

This fresh peach compote will last in the fridge for up to 5 days. Keep it in an airtight jar or container.

This compote can be frozen when it's completely cooled.

FAQs

What is compote? Compote is a simple, quick sauce made of fruit. Fruit is cooked with a little sugar and water, perhaps with spices or citrus, until it softens and collapses. It's usually ready in about 15 minutes. It's quicker and less sweet than jam.

How do I thicken the sauce of compote? The fruit will naturally thicken the sauce, but if you would like it thicker, simply mix 1 teaspoon cornstarch (cornflour) with 1 tablespoon of water (to form a 'slurry') and stir it to the compote and heat for a few minutes.

What's the difference between compote and jam? Compote is much faster to make, uses less sugar, and can't be stored long-term.

You'll also love

If you love this easy peach compote recipe, you'll also love these other recipes.

Plum compote
Raspberry compote
Pineapple compote
Blueberry compote
Mango compote
Blackberry compote

Get the recipe

Check out the Veggie Desserts + Cakes cookbook on Amazon

Easy Peach Compote

Kate Hackworthy | Veggie Desserts

Make the most of seasonal peaches with this super easy Peach Compote! You only need 3 simple ingredients and 15 minutes for this tasty cooked peach sauce. Try it on pancakes, yogurt, ice cream and more.

5 from 16 votes

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Prep Time 2 mins

Cook Time 13 mins

Total Time 15 mins

Course Condiments

Cuisine American

Servings 6

Calories 65 kcal

Equipment

• Pot

Ingredients

 

• 5 peaches pitted and diced (no need to peel)
• 2 tablespoon sugar white, light brown etc
• 1 tablespoon lemon juice
• 3 tablespoon water

Instructions

 

• Add the peaches, sugar, lemon juice and water to a pot, stir and bring to the boil. Allow it to boil for about 5 minutes, stirring often to stop it from scorching.
• Reduce the heat to low and let it simmer and bubble for 7-10 minutes until the peaches are soft and start to collapse. If you like more sauce, add a little more water and cook for a few more minutes.
• Serve warm or allow to cool and store in the fridge for up to 5 days (or freeze for up to 2 months).

Video

Notes

• I don't peel the peaches for my compote. I like that they add an extra texture to the finished results, though they do soften and break down a lot.
• You can, however, peel your peaches if you wish. Either use a knife or peeler.
• Be sure to remove the pits! They are easy to remove. I cut peaches in half, then quarters, then pull the pit out of the quarter that it stayed stuck to.
• If using underripe peaches, you may want to cook them slightly longer.
• Instead of sugar, try using brown sugar, coconut sugar, maple syrup or honey.
• If you want extra syrup with your peach compote, add a little more water.
• The fruit will naturally thicken the sauce, but if you would like it thicker, simply mix 1 teaspoon cornstarch (cornflour) with 1 tablespoon of water (to form a 'slurry') and stir it to the compote and heat for a few minutes.

Nutrition

Calories: 65kcalCarbohydrates: 16gProtein: 1gFat: 1gSaturated Fat: 1gSodium: 1mgPotassium: 238mgFiber: 2gSugar: 15gVitamin A: 408IUVitamin C: 9mgCalcium: 8mgIron: 1mg

The nutritional information provided is approximate and can vary depending on several factors, so is not guaranteed to be accurate. Please see a registered dietician for special diet advice.

Tried this recipe?Mention @kateveggiedesserts or tag #veggiedesserts! I love seeing your recreations.