Easy Peach Compote Recipes

EASY PEACH COMPOTE

Easy Peach Compote image

Only 4 ingredients and 15 minutes are needed to make this flavorful peach sauce. Spoon it on top of yogurt, waffles, vanilla ice cream and more!

Provided by Deanne Frieders

Categories Sides

Time 30m

Number Of Ingredients 5

Ingredients

4 large ripe peaches, peeled and diced (approximately 4 heaping cups)
3 Tbsp honey
2 Tbsp water
2 Tbsp fresh lemon juice
1 tsp ground cinnamon

Steps:

Heat a medium sized skillet or saucepan oven medium high heat. Add all ingredients to the pan.
Cook, stirring occasionally, until the mixture comes to a boil. Reduce heat to medium low and simmer, stirring occasionally until the peaches are soft and the liquid has mostly reduced, about 10 minutes.
Cool slightly before serving, or transfer to a container to store in the refrigerator for up to 4 days.

Nutrition Facts : Calories 119 calories, Carbohydrate 31 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 0 grams fat, Fiber 3 grams fiber, Protein 2 grams protein, SaturatedFat 0 grams saturated fat, ServingSize 1, Sodium 1 grams sodium, Sugar 28 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 0 grams unsaturated fat

QUICK PEACH-COMPOTE DESSERT CUPS

Quick Peach-Compote Dessert Cups image

If your peaches have become a little too soft for eating out of hand, cook them into this quick and easy compote. Then, for a surefire summer hit, layer the sweet and floral elixir with extra-creamy whipped cream and crunchy cookie crumbles.

Provided by Riley Wofford

Time 2h

Yield Serves 6 to 8

Number Of Ingredients 7

Ingredients

12 ounces pitted, chopped peaches (3 medium)
1 1/4 cups sugar
1 teaspoon fresh lemon juice
Pinch of kosher salt
1 cup heavy cream
1 cup mascarpone
Amaretti or gingersnap cookies, crushed (about 1/2 cup)

Steps:

Bring peaches, sugar, lemon juice, and salt to a boil in a saucepan, stirring until sugar dissolves; mash lightly with a potato masher. Skim foam and continue to cook, stirring, until thickened to the consistency of loose jam, 8 to 10 minutes.
Transfer to a heat-proof bowl; let cool completely (you should have about 1 1/2 cups).
To serve, whip heavy cream to soft peaks. Mix in mascarpone and beat until smooth and silken. Spoon into bowls and layer with compote and crushed cookies.

FRESH PEACH AND BLUEBERRY COMPOTE

Fresh Peach and Blueberry Compote image

Simple summer recipe that is also great for breakfast was originally was printed in Bon Appetit (August 1981). The original recipe used 2 tsp kirsch, which I omit.

Provided by ellie_

Categories Dessert

Time 20m

Yield 8 serving(s)

Number Of Ingredients 6

Ingredients

1 tablespoon frozen orange juice concentrate
1 tablespoon sugar
2 teaspoons fresh lemon juice
1/2 orange, rind of, grated
8 firm peaches, halved and pitted (2 1/2 lbs)
1 cup fresh blueberries

Steps:

Combine first 4 ingredients in 2 quart serving bowl and blend well.
Using a food processor (medium or thick slice disc): place peaches in food tube and slice, using light pressure.
Add to orange juice mixture.
Gently blend in blueberries, tossing lightly.
Cover and refrigerate at least 2 hours.

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