This easy Peach Compote recipe is a great way to create a quick topping in just 10 minutes for cake, yogurt, ice cream, or French toast, using only a few simple ingredients. You can use fresh, frozen, or canned peaches, so you don't even need to wait for peach season!
Try this delicious peach sauce on Peach Angel Food Cake or Strawberry Ricotta Cake.
I first made this quick peach compote as a last-minute topping for Peach Angel Food Cake. I didn’t have time to run to the store, so I grabbed a can of peaches and hoped for the best. You guys, I couldn't stop eating it! I ended up having to scrounge through the freezer for frozen peaches to make another batch.
It's warm and cozy like peach pie filling, lightly spiced with cinnamon and ginger, and the balsamic, which sounds weird, brightens it up and adds rich, deep flavor.
It tastes amazing on angel food cake, but we also love it on top of ice cream, brown sugar overnight oats, Greek yogurt, and these easy sheetpan pancakes. The best part is that if you can't find ripe peaches, you can use canned or frozen for a sweet taste of summer all year round!
❤️You're Going to Love These
- Easy homemade peach compote recipe with canned, frozen, or fresh peaches
- Warm, cozy, and lightly spiced -- like peach pie filling
- Perfect topping for oatmeal, waffles, or a scoop of vanilla ice cream
- Versatile recipe you can customize with your favorite fruits
🍑Ingredients
See recipe card at the bottom of the post for the full list of ingredients and exact amounts.
- Peaches. Use any kind of peaches -- canned, frozen, or fresh, juicy peaches -- cut into chunks. You'll need 16 ounces of drained canned, 2 cups of thawed frozen, or about 3 whole peaches. Cooking time may vary depending on how soft or firm they are.
- Brown sugar. For rich, molasses flavor. Adjust the amount of sugar to your taste and the sweetness of your peaches.
- Cinnamon, ginger, and salt. A bit of cinnamon and ginger gives peach pie vibes, and the salt brings out all the flavors.
- Balsamic vinegar. Just a little bit adds incredible deep flavor and just enough tang. Please try it. It works.
- Cornstarch. Thickens the compote to a lovely loose jam consistency.
🍋Substitutions or Variations
- Sweetener. You can also use granulated sugar, honey, or maple syrup.
- Fruit. Substitute all or some of the peaches with your favorite stone fruits like nectarines, plums, apricots, and cherries.
- Flavor extract. Swap out the vanilla extract for a tiny bit of almond extract -- start small, a little goes a long way.
- Acid. Use a splash of lemon juice (and lemon zest) instead of vinegar.
🥣How to Make Peach Compote
Step 1: Bring peach chunks, water, brown sugar, cinnamon, ginger, vanilla, and salt to a boil, reduce to a simmer for 5-8 minutes until tender. Add balsamic vinegar and cornstarch slurry and simmer 3 more minutes or until thickened.
Step 2: Serve warm peach compote over ice cream, cake, or pancakes, or chill in the fridge for later.
👉Top Tip: Add more water as needed if the compote begins to dry out
☑️Tips
- Adjust sugar to taste -- I find this doesn't need much sugar at all.
- Trust me on the balsamic vinegar, it adds deep, rich flavor.
- Blend the peach compote with an immersion blender for a smoother sauce.
🎁Storage
- Store leftover peach compote in mason jars or an airtight container in the refrigerator for up to 5 days.
- To freeze, let the compote cool completely to room temperature. Place in a freezer bag and freeze for up to 3 months. Or freeze smaller portions in ice cube trays, then pop them out and place in freezer bags.
❓FAQs
Yes. Canned (drained), frozen (thawed), or fresh peaches all work. Use what you have on hand — they all create a delicious compote.
No. If you're using fresh peaches and like the texture of the skin, you can leave it on. For a smoother compote, peel them first.
Yes. This peach sauce stores well in the fridge for up to 5 days. Just reheat gently on the stovetop or in the microwave before serving.
Yes, once cooled, freeze in an airtight container for up to 3 months. Thaw overnight in the fridge and warm it up before serving.
It tastes like peach pie filling — sweet, warm, and gently spiced, with a little tang from balsamic vinegar.
Serve it warm or chilled over pancakes, waffles, yogurt, ice cream, pound cake, or angel food cake.
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📖 Recipe
Easy Peach Compote
Ingredients
- 16 oz. peaches, chopped canned (drained), frozen (thawed), or fresh (about 3 peaches)
- ¼ cup water
- ½ tablespoon brown sugar
- ¼ teaspoon cinnamon
- ¼ teaspoon ground ginger
- ½ teaspoon vanilla extract
- 1 dash salt
- ½ teaspoon balsamic vinegar
- 1 teaspoon cornstarch + 1 Tablespoon water
Instructions
- Place peaches, water, brown sugar, cinnamon, ginger, vanilla, and salt in a small saucepan. Bring to a gentle boil over medium heat and reduce to a simmer on low for 5-8 minutes, until the peaches soften.
- Mix the cornstarch and water in a small bowl. Add the cornstarch slurry and balsamic vinegar to the saucepan. Simmer 3 more minutes until thickened.
Notes
- Add more water as needed if the compote begins to dry out, especially if the peaches require additional time to soften.
- Adjust sugar to taste -- I find they don't need much sugar at all.
- Trust me on the balsamic vinegar, it adds deep, rich flavor.
- Blend the peach compote with an immersion blender for a smoother sauce.
- Recipe yields about one cup.
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