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Apple and Peach Compote

Apple and Peach Compote

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When apple season hits but peaches still linger at the market, it's time for a standout condiment to round out a main course or dessert.


  • 2 Granny Smith apples, peeled, cored, each cut into 8 wedges
  • 2 ripe peaches, each cut into 8 wedges
  • ¼ teaspoon ground cardamom
  • ¼ teaspoon ground cinnamon
  • 3 tablespoons unsalted butter
  • 1 tablespoon fresh lemon juice

Recipe Preparation

  • Toss apples, peaches, sugar, cardamom, cinnamon, ginger, and salt in a medium bowl. Heat butter in a large skillet over medium-high. Once butter is melted, add fruit mixture and cook, tossing occasionally, until fruit is golden brown and caramelized, 5–7 minutes.

  • Add cider to skillet, reduce heat to low, and bring to a simmer. Cook, stirring occasionally and adding splashes of water if liquid reduces too quickly, until juices are syrupy and fruit is tender, 15–20 minutes. Let cool slightly, then stir in lemon juice.

  • Do Ahead: Compote can be made 3 days ahead. Let cool; cover and chill. Gently reheat before serving, if desired.

Recipe by Annie Wayte, White Hart Inn, Salisbury, CT,Photos by Lennart Weibull

Nutritional Content

Calories (kcal) 210 Fat (g) 9 Saturated Fat (g) 5 Cholesterol (mg) 25 Carbohydrates (g) 35 Dietary Fiber (g) 4 Total Sugars (g) 29 Protein (g) 1 Sodium (mg) 130Reviews Section

You&aposre probably familiar with compote from your favorite pancake house — it&aposs that gooey, fruit sauce that&aposs often used as a topping for pancakes and waffles. Compote simply refers to fruit, sugar, and sometimes additional ingredients that have been cooked over a little heat until you get that fruity, syrupy concoction. 

Unlike jam or jelly, compote isn&apost cooked down as much, so the fruit is still mostly intact. Compote also doesn&apost have any added pectin, which is a fruit-derived substance used to thicken jams and jellies. But this also means compote isn&apost meant for long term storage, like jams and jellies. The good news is, it&aposs so easy to make, you can throw it together whenever you need to!

You only need a few pantry ingredients for apple compote!

Apples - use whatever variety, or a mix. Cooking apples, eating, it doesn't matter. All that lovely buttery spice sauce will make them tasty regardless of the type.

Butter - use standard or vegan butter. It adds a lovely richness to the compote.

Brown sugar - use light, dark or raw brown sugar. They all work just fine. You can also swap it for white sugar or castor sugar.

Raisins - optional, but we love how they taste with the apples. Swap for dried cranberries for a festive flavor.

Cinnamon - I use ground, but you could swap it for a cinnamon stick.

Ginger - a little wintery heat really adds to this compote, but it's optional!

The only kitchen tools you need are a vegetable peeler for the apples, a cutting board to cut the apples and a skillet/frying pan and wooden spoon.

Fresh Peach Compote Easy Recipe

This is a no sugar recipe. We use honey instead. Plus our recipe is savory with a little bite of heat using red pepper flakes. Those are completely optional and leaving them out is not a problem if you wish to skip the heat. I must say this Savory Peach Compote is quite delicious as an ice cream topping. For those of you who dare to try crazy things like vanilla ice cream with peach sauce that has red pepper flakes!

Our Favorite Ingredients for Making Savory Peach Compote

  • About 4 large fresh ripe peaches
  • Extra virgin olive oil
  • Red Onion, finely chopped
  • 1-2 Garlic Cloves, finely minced
  • Dried Rosemary
  • Ground Cinnamon
  • Crushed Red Pepper Flakes (optional)
  • Salt and Pepper, to taste
  • Lemon juice
  • Honey
  • Water

Begin by assembling all of your ingredients next to the stove to make the cooking process go quicker. This recipe comes together quickly. Use a large skillet and medium heat.

Add olive oil, garlic, and red onion to a large skillet with high sides or a large saucepan, set over medium heat. Season with salt and black pepper, to taste, and stir to combine.

Then, add the rosemary, cinnamon, and crushed red pepper flakes, if using those, to the skillet. Cook, stirring occasionally, until the onion becomes tender and the spices become very fragrant, about 4-5 minutes.

Now, add the lemon juice, peaches, honey, and water to the skillet and stir to combine. Turn the burner up to medium-high heat and bring to a rapid boil.

Once the mixture begins to boil, reduce the heat immediately to medium and simmer, stirring occasionally until the peaches are nice and soft and the mixture begins to thicken which should be about 10 to 12 minutes. The cook time is affected by how small you cut up your fresh peaches.

Remove from heat and allow to cool enough to work with in the blender. Depending on how large your blender is you may have to work in batches. If you do not have a blender, a potato masher will work too.

Spoon the warm peach compote mixture into the blender and pulse for a few seconds, just long enough to blend and slightly chop. We like for our Peach Compote to have chunks of fresh fruit and not be too smooth.

Pour the finished mixture into Mason jars or plastic containers with lids and allow to cool completely. Store in the refrigerator for up to 4 days.

While fresh Peach Compote is delicious, it is even better if you allow the flavors to marinade in the refrigerator for one or two days, which means you can make this in advance of a special occasion.

Serve your fresh Savory Peach Compote in a pretty bowl or from a Mason jar. You can store your fresh delectable delight in Mason jars in the refrigerator for up to 4 days.

Can fresh Peach Compote be served hot?

Yes and it is a real treat as a French toast topping so you might want to consider having some on hand for a Mother’s Day brunch, breakfast anytime or even as a special occasion breakfast for supper idea.

Can Peach Compote be Canned in Mason jars?

Yes. While I am not providing the canning instructions here, the answer is yes. Be sure your jars are properly sealed as is true when canning.

The Best Blondies Recipe with Peach Compote

You know, I’ve been thinking about desserts that are served at restaurants lately.

You ever notice that the same dessert options are always offered? I mean like, seriously! Here are the desserts that you are more than likely to see:

  • Brownie A’la Mode
  • 7 Layer Devilish Chocolate Cake
  • New Year Cheesecake
  • Creme Brulee
  • Key Lime Pie
  • Carrot Cake
  • Apple or Fruit Crumble

Now there may be some slight changes depends on where you go, but for the most part it is exactly the same thing. As a lifetime member of the “I Love Sugar No Matter If It Kills Me” club, I think it is safe for me to say that as a lover of dessert I am tired of all the same options and demand some innovative and creative desserts to choose from gosh-darn-it! I mean, has it ever occurred to the people who creates these menus that their competitors has the same dessert options? Why not step outside of the competition and do something a little different? I’m just saying that I’m a little tired of the same stuff. So I made this.

Now, I know there isn’t anything particularly “out side of the box” original, but this is a quick and simple way to show how you can take a classic dessert like blondies and add a little compote to take it to another level. Well, I am a little biased because I love peaches. They are my favorite fruit. In fact, I probably have more recipes on this blog using peaches and bourbon than any other recipe. What can I say? I love them both. Well, I like Bourbon in food and sauces but not by itself. Way to gross for me. I am more of a Vodka chick. Anyway, I made The Best Blondies with a peach compote. Nothing fancy but the combination of flavors make takes these blondies to a whole new level. Just another idea if you have a peach fetish like me.

Totally optional extra flavoring ideas

This fruit compote is so good in its most basic form, truly. If you want to add some extra complexity, though, try any of the following. The list gets a little crazier as it goes on.

  • Lemon zest or orange zest (1/4 teaspoon added before cooking)
  • Ground cinnamon or ginger (1/4 teaspoon added before cooking)
  • Vanilla extract (1/2 teaspoon added after cooking)
  • Balsamic vinegar (1 to 2 teaspoons added after cooking)
  • Lemon juice or orange juice (1 to 2 tablespoons added after cooking)
  • Fresh mint or basil leaves (add after cooking)
  • Freshly ground black pepper (to taste, add after cooking)

Please let me know how you like this compote and how you use it in the comments! I’m always so eager to hear how my recipes turn out for you.

  • 4 cups chopped peaches
  • 2 cups chopped nectarines or plums
  • 2 tablespoons honey
  • 1 teaspoon lemon zest
  • 1 teaspoon ground cinnamon
  1. Add fruit and honey to pot over medium heat.
  2. Add lemon zest and cinnamon. Stir.
  3. Cook until fruit is soft, about 10-12 minutes.
  4. Serve immediately or refrigerate and enjoy cold.
  5. Refrigerate leftovers.

Adapted from Just Say Yes to Fruits and Vegetables.

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    1 cup sugar
    1/2 cup water
    1 slice (1/2" size) lemon zest (yellow part only)
    4 cups peeled, pitted peaches, diced or sliced

    Bring the sugar, water and lemon zest to a boil over high heat. Simmer for 5 minutes. This will extract flavor from the peel, dissolve the sugar and make a syrup. Add the fruit and continue to cook for about 5 minutes, until just tender. Remove the fruit from the juice and set aside. Discard the lemon zest.

    Reduce the juice over medium-high heat for about 5 minutes, until it becomes syrupy. Pour the syrup over the cooked fruit. Serve warm.

    Apple & peach chunky compote

    Every year, as soon as the days start feeling as bit chillier and the fall starts peaking inn, we go apple picking with the family! And every year we end up with way too many apples! So this year, I decided to make something more than just a cake, something that I could pop in the fridge, something easy to make and of course delicious. I had some peaches on hand too, so here’s what I came up with: Chunky Apple and peach compote. With a subtile hint of vanilla, and a little bit of texture it’s the perfect accompaniment to your morning toast. And its even more amazing paired with some vanilla yoghurt and granola. Because mornings are just so much better when they start with an Apple and Peach comte parfait!

    • 5 big apples
    • 4 large peaches
    • 1 teaspoon vanilla essence
    • 3 table spoons brown sugar

    Cut all the fruits in small cubes. Place them in a medium pan, add vanilla essence, brown sugar, and give it a stir. Cook over medium heat, occasionally steering doer around 10 minutes. Then turn down the heat, and cook for around 20 minutes on low heat.

    Let it cool, and place in a closed container. You can keep it for up to two weeks in the fridge. Try it over fresh bread with butter or over a raisin brad toast! It’s so delicious!

    Or you can make a parfait! Because nothing say’s “have a great day” better than Parfait! And coffee of course, let’s not forget about coffee!

    Apple & peach compote parfait:

    • 2 cups of apple and peach chunky compote
    • 1 1/2 cup of vanilla joghurt
    • 1 1/3 cup of granola ( you can use a store-bought one, or try my easy recipe for a chocolate granola, or this pumpkin one from my friend Kris)

    Pour a bit of apple and peach compote in to glasses, add yoghurt, granola, and top it with some more compote!

    So next time you’re going apple picking, and it seems like you have way too many apples, don’t worry, grab some peaches and make this apple and peach chunky compote instead!

    Simple Berry Compote

    Have you ever attended a waffle brunch? It’s a breakfast party wherein the host provides hot, fresh waffles and the guests bring his or her favorite toppings. It’s like a waffle bar, and it’s quite lovely.

    You know what? You should host one yourself. And if you do, be sure to have plenty of this simple, 2-ingredient compote on hand. It’s sure to be the most popular topping of all.

    For my waffle brunch, my friend Lauren made a version of this compote, only she went with fresh ginger and blueberries she picked from her garden. Yes, she’s that cool.

    Anyway, I’d never made compote before and she taught me how.

    The concept is simple: Throw your favorite fresh or frozen fruit (berries and stone fruit work best) into a pot and add a little juice to get a sauce going. If your fruit is sour, add a little sugar. For more flavor, add ginger, cinnamon, or another spice of choice.

    For this very summery version I went with half cherries, half strawberries and a splash of orange juice for a fresh citrus touch.

    The best part? It comes together in just 20 minutes. And once it’s done, you can put it on everything:

    You get the drift. It’s so warm and fruity and delicious you’d never guess it was mega healthy for your bones.

    You’re gonna love this compote. It’s

    Perfectly sweet
    Subtly tart
    Loaded with antioxidants
    & Perfect for all your breakfast-topping needs

    If you make this compote, let us know in the comments or by tagging a photo #minimalistbaker on Instagram. We love to see what you’re cooking up. Cheers!

    Watch the video: peach and apple compote recipe рецепт пeрсика и яблочного компот


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