Compotes are some of my favorite things to make and this Strawberry Peach Compote is one delicious variation! They’re less fuss than a jam and are a great topping for whipped ricotta toast, yogurt bowls, swirled into chia pudding or even overnight oats.
We’ve been making stone fruit compote all summer to top our French toast and buttermilk pancakes. This version illustrates the creative intuition that finds us in the kitchen when we see fruit starting to see their final days and we don’t want to toss them just yet.
Compote is also freezer friendly so make a batch to celebrate the late summer fruit sweetness and enjoy this months from now when the days are cooler, the nights are longer, and you’re wishing for summer’s swift return.
Ingredients for the Strawberry Peach Compote
This recipe yields 2 cups of compote and has a short and simple list of ingredients:
- Strawberries: A cup of strawberries are used here in their most ripe form. I usually make this when I see a cup of berries that no one else ate in the house and I need to use them before they go bad.
- Yellow Peaches: Stone fruit season is the best and I'm using a couple peaches that are looking way too ripe to each on their own but their juices will be perfect in this compote.
- Brown sugar: For sweetness and a bit of caramelization we turn to brown sugar. You can also use granulated sugar but I love the flavor of brown sugar here. Maple sugar could also be a great substitute if you want to use that.
- Fresh Thyme: Just like in my peach galette, I love the combination of fresh thyme and summer fruit.
- Lemon juice: In helping with pectin formation, lemon juice is our helpful preserving friend.
- Vanilla extract: We finish the sauce with a splash of vanilla and it adds a layer of gourmet sweetness that's unparalleled.
Easy Preparation for the Strawberry and Peach Compote
This compote is ready in less than 20 minutes and is super freezer friendly. First, hull your strawberries and cut into ¼ inch dice chunks. Remove the pits from each of your stone fruits and dice into ¼ inch chunks.
In your saucepan, add in the diced stone fruits and ½ cup of packed light brown sugar. Stir to combine then 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 and the sprigs of thyme and stir to combine. Allow the compote to simmer, stirring every couple of minutes, for the next 15-20 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 and lemon juice. Taste and adjust seasoning as desired. Allow to cool slightly before serving or cool to room temp before storing in your fridge or freezer.
To freeze, store the strawberry peach compote in clean half pint glass jars with tight fitting lids. The compote will keep in the refrigerator for up to five days or frozen for up to a year.
Strawberry Peach Compote
Ingredients
- 1 cup of strawberries hulled and diced small
- 2 yellow peaches pitted and diced small
- ½ cup brown sugar
- ½ teaspoon kosher salt
- 2 sprigs of fresh thyme
- ½ teaspoon vanilla extract
- 1 teaspoon lemon juice
Instructions
- Hull your strawberries and cut into ¼ inch dice chunks. Remove the pits from each of your stone fruits and dice into ¼ inch chunks.
- In your saucepan, add in the diced peaches and strawberries and ½ cup of packed light brown sugar. Stir to combine then 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 sprigs of thyme and stir to combine. Allow the compote 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.
