This easy peach compote sweetened with maple syrup is a delicious way to use a surplus of ripe peaches. It’s versatile—perfect spooned over ice cream, cheesecake, panna cotta, pancakes, waffles, yogurt, or oatmeal, and it freezes well for later.
Tips and frequently asked questions
What is peach compote?
Peach compote is a simple fruit sauce made by cooking peaches with a sweetener such as maple syrup or sugar, often enhanced with warm spices and sometimes a splash of alcohol for depth of flavor.
What to do with peach compote?
This simple peach compote is incredibly versatile. Popular uses include:
- Over ice cream
- With yogurt and granola, or stirred into oatmeal or overnight oats
- Spoonfuls over cheesecake or panna cotta
- Drizzled warm over French toast
- On pancakes, crepes, or waffles
Can I use frozen or canned peaches?
Yes. Frozen or canned peaches can work in a pinch—choose products with little or no added sugar and minimal additives. Fresh peaches will give the brightest flavor and texture.
Can I double the recipe?
Absolutely. Double all ingredients and allow extra time for the compote to cook down and thicken.
How long does it last? Can it be frozen?
This quick peach compote keeps up to five days in the refrigerator in a sealed container and freezes for up to three months. Thaw completely before using; reheat gently on the stovetop or in the microwave if you prefer it warm.
Ingredients
Peaches: Use ripe, juicy peaches—yellow or white varieties both work. If using frozen or canned peaches, pick options with minimal added sugar.
Maple syrup: Adds sweetness without refined sugar. Adjust to taste depending on peach sweetness. Honey or sugar can be substituted if desired.
Vanilla extract: Adds gentle aromatic depth. Use pure vanilla or imitation according to preference.
Ground cinnamon: A classic match for peaches. You can substitute or add a pinch of nutmeg, ginger, or allspice.
Bourbon (optional): A teaspoon adds warm complexity and balances the fruit’s sweetness. Rum or whisky make good alternatives.
How to make Peach Compote
See the recipe card below for exact ingredient amounts and cooking times.
1. If you prefer a smoother texture, peel the peaches by blanching: bring a large pot of water to a boil and prepare an ice water bath. Lower peaches into boiling water for about 1 minute, stirring gently to ensure even heat. Transfer to the ice water to cool. Cut a small X in the bottom of each peach and slip off the skin.
2. Slice the peaches in half, remove the pits, then dice them. Be careful—skinned peaches can be slippery.
Hot tip: skinned peaches are slippery—use caution when chopping and handling.
3. Place the diced peaches in a medium saucepan with maple syrup, vanilla, and cinnamon. Cover and heat over medium-low for about 10 minutes, gently shaking or stirring the pan occasionally. This encourages the peaches to release their juices without adding extra water.
4. Remove the lid and continue to cook for another 10–20 minutes, or until the fruit is soft and the mixture has thickened to your liking. Off the heat, stir in the bourbon if using. Serve warm, or cool and store in a sealed container in the refrigerator.
How to serve
Serve warm or chilled. Try it over pancakes, waffles, crepes, ice cream, cheesecake, or spoon it into yogurt and granola. It’s also delicious straight from the jar with a spoon.
How to store
Fridge: Store in an airtight container for up to five days.
Freezer: Cool completely, transfer to a freezer-safe container, and freeze up to three months. Thaw fully before using; reheat if desired.
📋 Recipe
Peach Compote
A simple maple-sweetened peach compote that’s perfect for breakfast or dessert.
Ingredients
- 4 medium ripe peaches (about 500 g)
- 2 tablespoons maple syrup
- 1/4 teaspoon ground cinnamon
- 1/2 teaspoon vanilla extract
Optional
- 1 teaspoon Bourbon (or rum/whisky)
Instructions
- Skin the peaches by blanching: boil water, prepare an ice bath, immerse peaches for 1 minute, then cool in ice water and slip off the skins.
- Halve the peaches, remove pits, and dice. Be cautious—skinned peaches are slippery.
- Place diced peaches in a medium saucepan with maple syrup, vanilla, and cinnamon. Stir to combine.
- Cover and heat over medium-low for about 10 minutes, shaking the pan occasionally to prevent sticking.
- Remove the lid and cook another 10–20 minutes until peaches are soft and the compote thickens. Remove from heat and stir in bourbon if using.
- Serve warm or cool and store in a covered container in the fridge.
Notes
Fresh peaches give the best flavor, but frozen or canned can work—choose low-sugar options. Refrigerate up to five days or freeze up to three months. Thaw completely before using.
Nutritional Disclaimer
Nutritional information is an estimate and may vary by ingredient brands. Calculate based on the products you use if you need precise values.
Join the community!
Like Keep Calm and Eat Ice Cream on Facebook for more great recipes
Pin it for later!
