Easy Stone Fruit Compote with Peaches and Cherries

This Easy Stone Fruit Compote with Plums, Peaches and Cherries is a favorite to make when summer stone fruits are at their peak. I prepare big batches of this compote to have on hand for all kinds of dishes. It’s freezer friendly meaning we can make a batch to freeze for those cooler winter months when we dream of enjoying stone fruits on hot summer days.

I talk more about what makes a compote a compote here. If you are new to preserving fruits and not quite ready for canning, compotes are much easier than jam. And this variation is absolutely divine. Read on for how we make this delicious stone fruit compote and get the recipe card for this freezer friendly sauce.

Ingredients for this Easy Stone Fruit Compote

We’re making this deliciously easy recipe with fresh fruit and a bit of brown sugar. I also love using fresh herbs wherever and whenever I can. Garden thyme is in abundance during the summer and we can’t seem to stop using it in a variety of desserts like this peach galette. Our list of ingredients for this compote is simple:  

• Stone Fruits: You can use a mix of fresh or frozen fruit here. Think: frozen cherries and fresh peaches from the farmers market if cherries are not available near you.  
• Light Brown Sugar: We need a hint of sweetness here plus the sugar helps to create a syrupy sauce that will be perfect in this compote. 
• Lemon Juice: The acidity helps in preservation and offers a bright citrus note that pairs nicely with the array of stone fruits here.  
• Sprigs of Fresh Thyme: I cannot stop using this herb in a variety of compotes I make. The thyme creates a slightly savory compote that is absolutely delicious.  I can’t sing its praises enough.
• Vanilla Extract: The vanilla extract also adds a wonderful sweetness to this delicious compote. 

Making the Stone Fruit Compote

This simple stone fruit compote is ready in 15 minutes and is the perfect topping for a number of our favorite breakfast, brunch, and dessert dishes. Here’s how we make it: 

1. First, make sure to remove the pits from the stone fruits before halving them or dicing into finely diced pieces. Then add the fruit to the saucepan.
2. Place the fresh or frozen fruit in a large saucepan or pot over medium heat and add the brown sugar. Stir to combine sugar with the pieces of fruit. 
3.  Bring the mixture to a simmer and add the lemon zest, juice, and fresh thyme. Cook the stone fruit compote for about 10 to 15 minutes, stirring the fruit frequently, to encourage the fruit juice to thicken slightly. 
4. Remove from heat and stir in the vanilla extract. Allow compote to cool to room temperature before storing or serving. The juices will thicken as the compote sits. A Note on Storage: This stone fruit compote can be stored in the refrigerator for up to 5 days. It can be frozen for six months and up to one year.

Serving & Storing this Easy Stone Fruit Compote

This sweet and simple stone fruit compote is a great way to enjoy the summertime fruit for a variety of dishes. Here are a few of the different ways I love to enjoy this easy stone fruit compote recipe: 

• Serve on top of your favorite vanilla ice cream. 
• Add into a batch of easy overnight oats.
• Swirl a few tablespoons into a bowl of plain Greek yogurt with a splash of maple syrup topped with a maple cinnamon granola for a fast breakfast. 
• Top your favorite pancakes, french toast, or even store bought croissants.
• Add a couple teaspoons of cornstarch during the final few minutes of cooking to create a quick pie filling. 

When it comes to storing the compote, the cooled fruit compote will keep in the fridge for up to five (5) days in an airtight container or a clean glass jar fitted with a tight lid. I also portion out the chunky sauce in a few freezer-safe glass jars or freezer-safe bags to freeze for up to a year. Thaw the fruit compote overnight in the fridge and the use it for the next day’s serving.

Easy Stone Fruit Compote with Peaches and Cherries

Frances Kellar

This easy stone fruit compote made with peaches and cherries is a wonderful variation on the classic sauce that celebrates the beauty of stone fruits at their peak.

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Prep Time 5 minutes mins

Cook Time 15 minutes mins

Course Breakfast, Dessert

Cuisine American

Servings 2 cups

Ingredients

  

1x2x3x

• 1 cup cherries pitted and halved
• 2 large donut peaches pitted and cut into fine diced chunks
• 2 yellow peaches pitted and cut into fine diced chunks
• 1/2 cup brown sugar
• 1/2 tsp kosher salt
• 2 to 3 sprigs of fresh thyme
• 1/2 tsp vanilla extract
• 1 tsp lemon juice

Instructions

 

• Remove the pits from each of your stone fruits and dice into 1/2 inch chunks.
• In your saucepan, add in the diced stone fruits and 1/2 cup of packed light brown sugar. Stir to combine the bring to a simmer over medium low heat, stirring occasionally, until the fruits release their juices and begin to break down and soften, about 5 minutes.
• Add in the kosher salt, lemon juice, and the thyme. Stir to combine. Allow comote to simmer, stirring every couple of minutes, for the next 10 to 15 minutes. The liquid will become syrupy and slightly thickened with the chunks of fruit softening but still retaining their texture.
• Remove from heat. Stir in your vanilla extract. Taste and adjust seasoning as desired. Allow to cool slightly before serving or cool to room temp before storing in your fridge or freezer.

Keyword summer recipes, stone fruit compote, Compote recipes

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