Fresh Peach Compote Recipe
A summertime staple. Make a batch of this to freeze for winter to save summer flavors at their peak. Peach Compote is the perfect topping for pancakes, Dutch Baby, yogurt, or even your favorite scoop of vanilla ice cream.
Equipment
- 1 3 quart sauce pan
Ingredients
- 4 yellow peaches pitted and diced into small pieces
- ½ cup brown sugar packed
- ½ teaspoon kosher salt
- 2 sprigs of fresh thyme
- ½ teaspoon vanilla extract
- 1 teaspoon lemon juice
Instructions
- 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.
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