Peach Compote

Peach Compote

When juicy peaches hit the farmer’s market stands I’m always first in line. They are one of my all time favorite fruits and I’m always looking for new recipes to highlight them.  If you’re looking for an easy peach compote recipe that’s simple, delicious and perfectly highlights your summer peaches this is the one!  My favorite peach compote recipe uses fresh, ripe peaches and a few other ingredients to create a fresh fruit compote that you’ll use all summer long. Whether you’re topping french toast, greek yogurt, or a scoop of vanilla ice cream, this quick peach compote is a great way to make the most of peach season. 

Ingredients for Peach Compote:

  • Ripe peaches, peeled, pitted, and cut into chunks
  • Lemon juice
  • Vanilla extract
  • Sugar (white sugar or brown sugar work here)
  • Cornstarch


Supplies needed for Peach Compote:

  • Medium saucepan
  • Potato masher or immersion blender (for a smoother sauce)
  • Mixing bowl
  • Mason jars for storage

Peach Compote

​How to make a simple peach compote recipe:

  1. Prepare the Peaches: Start by peeling and pitting the peaches. The easiest way to do this is to submerge fresh peaches into a saucepan of boiling water for about 30 seconds. Then transfer them into a bowl of icy cold water. The peach peels will slide right off. Discard the peach pits and then cut them into smaller pieces.
  2. Cook the Compote:In a medium saucepan over medium heat, add the peach chunks, sugar, fresh lemon juice, vanilla extract, cornstarch. Stir well to combine. 
  3. Simmer:Bring the mixture to a gentle boil, then reduce the heat to medium. Allow the peaches to simmer, stirring occasionally, until they break down. If you want larger fruit pieces, this should take about 10 minutes. If you want a smooth peace sauce let the fruit break down more.  (You can also use an immersion blender if needed to make it extra smooth.) If your compote has thickened more than your liking, add a little water. 
  4. Adjust Flavors: Taste the compote and adjust the sweetness or acidity as needed. You can add spices as desired like cinnamon or nutmeg. 
  5. Cool and Store: Once the compote reaches your desired consistency, remove the hot compote from the heat and let it cool slightly. For best results, store the compote in an airtight container or mason jars in the refrigerator.

Peach Compote

Serving Suggestions:

  • Drizzle the warm compote over a stack of french toast or on top of pancakes or waffles for a delicious breakfast treat.
  • Mix the compote with plain yogurt for a quick snack. 
  • Spoon warm compote on top of of vanilla ice cream with fresh raspberries for a Peach Melba Sundae!
  • This compote would also be delicious swirled into chia pudding or overnight oats.

Peach Compote


  • The ripest, most in-season peaches will yield the best compote. In a pinch you can use frozen peaches too, just keep in mind the compote will need to cook more to thicken. 
  • Experiment with flavors by adding warm spices like ground cinnamon or nutmeg or ground ginger.
  • Store in the fridge in an airtight jar for up to 2 weeks. It can also be frozen for longer storage.

Can I use maple syrup instead of sugar? 

Yes! You can sub maple syrup for a naturally sweetened option. I’d start with 2 tablespoons and gradually add more to taste. 

Other favorite Fruit Compote recipes:

Peach Compote

Peach Compote

Yield: About 3 cups


  • 4-5 fresh peaches, peeled, pitted, and sliced
  • 1/4 cup granulated sugar
  • 1 tablespoon lemon juice
  • 1 teaspoon vanilla extract
  • 1 tablespoon cornstarch


  1. Peel and slice peaches (see note,) and place them in a medium sized saucepan with the sugar, lemon juice and cornstarch. Toss to combine.
  2. Place the saucepan over medium heat and cook the mixture, stirring occasionally, until the peaches start to release their juices and the sugar dissolves, about 5-7 minutes.
  3. Continue to cook the compote over medium heat, stirring frequently, until it thickens and the peaches become tender, about 5-10 minutes. Add a little water if needed, and use a potato masher or fork to break peaches down depending on your ideal texture.
  4. Remove the saucepan from the heat and let the compote cool slightly. Serve warm, or transfer to an airtight container (I use jars,) and refrigerate for up to two weeks. You can also freeze for up to 2 months.


How to easily peel peaches: Boil some water and submerge peaches for 30 seconds each. Then add to a bowl of ice water

Did you make this recipe?

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