Cinnamon Peach Compote

Cinnamon Peach Compote

Juicy peaches simmer down with cinnamon into a glossy, spoonable topping.

Total 30 min Makes 16 oz Calories 85/serving

Dietary

Vegan, Vegetarian, Pescatarian, Wheat free, Dairy free, Nut free, Halal, Kosher

Fresh or frozen peaches break down slowly with sugar, cinnamon, and a splash of lemon juice into a thick, syrupy compote. It works equally well over pancakes, stirred into oatmeal, or spooned alongside vanilla ice cream.

Ingredients

  • 4 cups peaches, peeled and sliced (fresh or frozen)
  • 1/4 cup granulated sugar
  • 1 tablespoon brown sugar
  • 1 teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmeg
  • 1 tablespoon lemon juice
  • 1 tablespoon cornstarch
  • 1 tablespoon water
  • 1 teaspoon vanilla extract
  • 1 pinch salt

Method

  1. In a 6-quart saucepan, combine the peaches, granulated sugar, brown sugar, cinnamon, nutmeg, lemon juice, and a pinch of salt.

  2. Set the pan over medium heat and bring to a gentle simmer, stirring occasionally as the peaches release their juices.

  3. Reduce heat to medium-low and simmer, stirring occasionally, until the peaches soften and the liquid reduces slightly.

  4. In a small bowl, whisk together the cornstarch and water until smooth, then stir into the compote.

  5. Simmer, stirring frequently, until the compote thickens and coats the back of a spoon.

  6. Remove from heat and stir in the vanilla extract.

  7. Let the compote cool for 10 minutes before serving, or transfer to a jar and refrigerate until ready to use.

Rate this recipe

★ 3.6 (1)

Cinnamon Peach Compote

Fresh or frozen peaches break down slowly with sugar, cinnamon, and a splash of lemon juice into a thick, syrupy compote. It works equally well over pancakes, stirred into oatmeal, or spooned alongside vanilla ice cream.

30 min 16 oz 85 cal

Ingredients

  • 4 cups peaches, peeled and sliced (fresh or frozen)
  • 1/4 cup granulated sugar
  • 1 tablespoon brown sugar
  • 1 teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmeg
  • 1 tablespoon lemon juice
  • 1 tablespoon cornstarch
  • 1 tablespoon water
  • 1 teaspoon vanilla extract
  • 1 pinch salt

Method

  1. 1

    In a 6-quart saucepan, combine the peaches, granulated sugar, brown sugar, cinnamon, nutmeg, lemon juice, and a pinch of salt.

  2. 2

    Set the pan over medium heat and bring to a gentle simmer, stirring occasionally as the peaches release their juices.

  3. 3

    Reduce heat to medium-low and simmer, stirring occasionally, until the peaches soften and the liquid reduces slightly.

  4. 4

    In a small bowl, whisk together the cornstarch and water until smooth, then stir into the compote.

  5. 5

    Simmer, stirring frequently, until the compote thickens and coats the back of a spoon.

  6. 6

    Remove from heat and stir in the vanilla extract.

  7. 7

    Let the compote cool for 10 minutes before serving, or transfer to a jar and refrigerate until ready to use.