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Jazz up plain French toast, pancakes or waffles this weekend by adding a gorgeous Balsamic Peach Compote! This sweet-tangy compote makes the perfect warm month topping for your favorite breakfast. Frozen peaches cook down with a little sugar and water, then when they’re fall-apart delicious, add a little balsamic vinegar for tanginess. Serve the compote warm warm atop any favorite carb-based breakfast to add peach sweetness to breakfast or brunch!
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I’ve been thinking a lot about weekend traditions recently.
Probably because our little family has a tradition that includes at least one carb-centric breakfast that we make together most weekends.
And probably because we haven’t had the chance to do this recently since Winston spent the last month in Alaska. (“Laska,” according to Lady A.)
Our laid back weekend morning tradition harkens back to the days when we were dating in college.
I never knew being in the kitchen with someone could be so enjoyable, and it’s been our thing ever since.
I love lazy mornings spent together, laughing while we whip up a decadent breakfast.
This particular recipe came into being one of those lazy Saturday mornings. That morning, we were making waffles, and when Winston realized we had peaches in the freezer, he made a suggestion.
“Why don’t we just make some kind of compote and put it on top of our waffles?”
With that simple question, I immediately threw the frozen peaches into a sauce pan, adding a little sugar and water as I turned on the heat, smiling back at him.
“That sounds like the best idea I’ve heard all morning.”
The rest, as they say, is history.
Here we are, years later, and we’re still going strong. So is this Balsamic Peach Compote.
And it’s so easy to make at home, y’all. So easy. And so tasty for a variety of breakfast goods or a sweet dessert topper.
Balsamic Peach Compote Essentials
Get the look!
Now who’s ready for some Balsamic Peach Compote?
I am, I am!
Scroll on down to learn how to make this goodness…
Jazz up plain French toast, pancakes or waffles this weekend by adding a gorgeous Balsamic Peach Compote! This sweet-tangy compote makes the perfect warm month topping for your favorite breakfast. Frozen peaches cook down with a little sugar and water, then when they're fall-apart delicious, add a little balsamic vinegar for tanginess. Serve the compote warm warm atop any favorite carb-based breakfast to add peach sweetness to breakfast or brunch!
- 2 cups frozen peaches, sliced
- 2 tablespoons granulated sugar
- ¼ cup water
- 1 teaspoon balsamic vinegar
- Place a medium-sized saucepan over medium-high heat.
- Measure out the peaches, and add them to the saucepan. Add the water and sugar to the pan, too.
- Bring the ingredients to a boil, heating until the peaches start to break apart.
- When peaches begin breaking down into smaller pieces, add the balsamic vinegar and cook for another 5-10 minutes.
- Serve warm on top of French Toast, Waffles or Pancakes (or even DESSERT!), and enjoy!
Fresh peaches can be used in this recipe, too. Cook time will be a little shorter, so keep an eye on the texture of the compote as it cooks down.
Serving Size:1 serving
Amount Per Serving: Calories: 55 Total Fat: 0g Saturated Fat: 0g Trans Fat: 0g Unsaturated Fat: 0g Cholesterol: 0mg Sodium: 1mg Carbohydrates: 14g Net Carbohydrates: 0g Fiber: 1g Sugar: 13g Sugar Alcohols: 0g Protein: 1g
The photos and recipe for this Peach Compote were originally published on March 21, 2012. The photographs, along with the text of this blog post, were updated on June 27, 2017.