This easy peach compote recipe made from fresh peaches is the perfect topping for all of your favorite breakfast foods including oatmeal, french toast, pancakes, waffles, and more.
Sadly, peach season is coming to an end here in the midwest where I live, but I wanted to sneak in this simple peach compote recipe before they are gone! Peaches are one of my favorite fruits so I have been making it on repeat this summer and adding it to all of my favorite breakfast foods like yogurt, vegan overnight oats, and waffles.
One of the great things about this simple peach compote is that it is so easy to whip up with just a few ingredients you probably already have in your fridge and pantry: maple syrup, lemon juice, cinnamon, nutmeg, and vanilla extract.
If you like this recipe, you’ll also love my strawberry rhubarb compote too!
Ingredient Notes and Substitutions
- Peaches: you’ll want to use fresh peaches for this peach sauce recipe for best results. The fresh fruit keeps its shape better when simmered with the maple and spices.
- Maple Syrup: adds a little bit of sweetness to the peaches. If you prefer, you can use 2-3 tablespoons of dark brown sugar instead.
- Lemon: a splash of lemon juice balances out the sweetness.
- Cinnamon & Nutmeg: love the combination of these spices with the maple and the peaches. It gives this recipe peach pie vibes. This recipe is also delicious with a 1/2 teaspoon of grated fresh ginger.
- Vanilla: pairs so well with the flavor of the peaches.
- Salt: just a dash of sea salt brings out the flavor in the peaches.
How to Make Fresh Peach Compote
STEP ONE: Chop your peaches into uniform pieces (~1/2 inch), removing the peach pits. I like leaving the skin on my peaches, but you can slice the skin off the peaches at this point if you prefer. Add the peaches, maple syrup, lemon juice, cinnamon, vanilla, nutmeg and salt to a medium saucepan.
STEP TWO: Bring to a simmer and stir occasionally with a wooden spoon. Continue to simmer gently until peaches soften and a thick sauce forms.
STEP THREE: Remove from heat and allow to cool completely before transferring to a mason jar or airtight container to store in the fridge.
STEP FOUR: Serve warm over waffles, oats, french toast, pancakes, etc. It’s also delicious on overnight oats like pictured above.
How to Tell if a Peach is Ripe
First, shop for local fresh juicy peaches if you can! We buy ours at the farmers market from a Michigan-based organic farm and they are so good. Look for peaches without any soft spots from bruising. (If there are soft spots, just cut them out when making this compote.)
A ripe peach should give a little when gently squeezed; an unripe peach will be firm. If you want your peaches to ripen faster, place in a brown paper bag, seal, and let sit on the counter a couple of days. Check daily to monitor their ripeness.
Peaches are best stored on the counter rather than the refrigerator until they are ripe; once ripe, transfer to the refrigerator. Peaches will start to get wrinkly when they’ve ripened too far so be sure to eat them up before that happens!
How to Serve Peach Compote
Use this fruity peach compote as a delicious topping on plain yogurt, chia pudding, overnight oats, hot oatmeal, pancakes, waffles, and more! I like making a batch of this peach compote on the weekend so I have it on hand for adding to my breakfast in the morning during the week.
My favorite way to enjoy it is over overnight oats. (Check out my overnight oats 4 ways post for tips on making overnight oats!) Serve the hot compote over a scoop of vanilla ice cream for a simple and delicious dessert option.
Frequently Asked Questions
A compote is a mixture of fresh (or frozen) fruit, sugar, and spices simmered together to make tasty, chunky sauce. For this easy peach compote, I sautéed fresh peaches and warm spices (cinnamon, nutmeg, and vanilla). You can make a compote of pretty much any fruit (apples are another favorite of mine!) and it is a great way to extend the shelf life of fruit that may getting too ripe.
The longer the compote simmers on the stove, the more thick the sauce becomes. You can also make a slurry by whisking together 1 tablespoon of cornstarch and 1 tablespoon water in a bowl and stirring that into the compote to thicken.
Yes! It is perfectly safe to eat peach skin. Some people may not enjoy the slightly fuzzy exterior of peach skin so you can easily peel it before eating or cooking.
Make Ahead and Storage
This peach compote can be made in advance and stored in mason jars in the fridge for up to a week. Add to a saucepan over medium-low heat for about 5 minutes to warm up before serving. You can also reheat it for a few seconds in the microwave.
You can also freeze this peach compote in an airtight container for several months. Just add to a saucepan to reheat or defrost it in the microwave.
Looking for more fruity recipes? Check out these!
- Overnight oats with strawberry rhubarb compote
- Vegan peach berry crisp
- Peach and tomato panzanella salad
- Strawberry frozen yogurt
Easy Peach Compote
- Add all of the ingredients to a medium sized saucepan.
- Bring a simmer over medium heat.
- Simmer until peaches soften and thick sauce forms.
- Turn off heat and allow to cool. Transfer to a jar and store in the refrigerator up to ~1 week. Keep in the freezer if you want to store it longer.
- This peach compote can be made in advance and stored in mason jars in the fridge for up to a week. Add to a saucepan over medium-low heat for about 5 minutes to warm up before serving. You can also reheat it for a few seconds in the microwave.
- You can also freeze this peach compote in an airtight container for several months. Just add to a saucepan to reheat or defrost it in the microwave.