Homemade Peach Compote

Jazz up plain French toast, pancakes or waffles this weekend by making this easy Peach Compote recipe! This sweet-tangy compote makes the perfect topping for your favorite breakfast or dessert. Makes 4 servings.

Maple syrup pours over Peach Compote on top of pancakes

I’ve been thinking a lot about weekend traditions recently, mostly because my husband spent a month away from us, and he’s back again… so we’re back to our lazy weekend breakfasts.

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.

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.

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    The rest, as they say, is history.

    Why I love this recipe:

    This peach compote was originally made with frozen peaches, but it can easily be made with ripe, juicy peaches during the height of peach season. I have instructions for how to make it using canned peaches, as well. These all live in the recipe card below.

    This compote recipe comes together in about 15 minutes, so it’s quick and easy.

    There is very little hands-on time, too.

    The natural sweetness of the peaches sings when paired with a little balsamic vinegar and this is a perfect way to enjoy the produce of summer all year long. Also, peaches are my favorite fruit, so this simple peach compote recipe just inherently makes me happy.

    Also, it’s excellent paired with breakfast, but I also urge you to try it on top of dessert, like a scoop of vanilla ice cream, a slice of cake or plain yogurt… or make it into a delicious dessert unto itself.

    Other Breakfast Recipes we adore: Sweet Potato Pancakes | Yogurt French Toast | Vegan Banana Muffins | Double Chocolate Pancakes | Chocolate Raspberry Overnight French Toast Casserole

    Close up of peach compote on a stack of pancakes, cut into

    What you’ll need to make this recipe:

    The Speckled Palate participates in affiliate programs. As an Amazon Associate, I earn a commission from qualifying purchases. Please refer to my disclosure page for more information about these affiliate programs.

    Let’s talk ingredients!

    In addition to the tools above, you’re going to need some ingredients to make this recipe, too! Chances are, you might already have some of them in your fridge or pantry. Scroll down to the recipe card for the full measurements and instructions.

    Here are the simple ingredients you need to make this quick peach compote:

    • Frozen peaches — you want them to be sliced. I also have instructions below for how to use fresh and canned peaches if you have those on hand. However, unless you have extremely ripe peaches available to you, I do not recommend purchasing an out-of-season peach for this recipe since the natural sugars and sweetness will not be as intense.
    • Granulated sugar — also known as white sugar, this is our sweetener for the compote. I do not recommend adding maple syrup or honey in place of the sugar, even though I’m sure it would be tasty. The amount of sugar is dependent on the sweetness of your peaches, so you will need to taste the compote and add more, if necessary.
    • Water — this thins out our compote just a little bit!
    • Balsamic vinegar — it sounds like an odd ingredient, but go with me here. The acidity of the vinegar pairs really nicely with the sweetness of the peaches, and it balances out the compote beautifully. Many compotes call for lemon juice. This one uses vinegar.

    Please note that while you can use spices like ground cinnamon or fresh ginger to give some more flavor to this peach compote, we’re keeping it simple in this recipe.

    That said, I always recommend trying the original first before making variations on the classic. As a professional recipe developer, I tinker all the time with recipes… but always encourage people to try the recipe before altering it.

    A collage of two images shows how the compote is made in a saucepan

    How to Make Peach Compote

    Place your medium saucepan on the stovetop, and warm it over medium-high heat.

    Next, you’ll measure out the peaches. My recipe calls for frozen peaches, but you can use fresh or canned, too. If you have whole peaches, make sure their skins are removed and they have been sliced before you measure them out. You need TWO cups total.

    Please note that depending on the sweetness of your peaches, you might need to add additional sugar. Give the compote a taste every so often to see how it’s coming together and don’t be afraid to add a little more sugar, if necessary.

    Add the peaches to the saucepan with water and sugar, and bring ’em to a boil over medium heat, stirring occasionally. The peaches will release their natural juices and they’ll combine with the sugar, which will dissolve into them.

    The goal is to heat and cook until the peaches begin to break apart and break down into smaller pieces.

    When the peaches start falling apart, drizzle in the balsamic vinegar

    Cook for an additional 5-10 minutes. This will ensure that the flavors really meld beautifully.

    You can use a muddler or potato masher to smash up the peaches even more, though I appreciate the chunkiness of this final compote.

    Serve the hot peach sauce over your favorite breakfast (like hot oatmeal, waffles or pancakes) or over dessert.

    How to store:

    Store leftovers in an airtight container in the refrigerator for 3-4 days. You can reheat in the microwave in 30-second bursts or enjoy it cold!

    Compote is dolloped on top of a stack of pancakes with a spoon

    Erin’s Easy Entertaining Tips

    We love, love, love to host friends for brunch. Whether it’s a holiday-centric brunch or a regular ‘ol weekend one, it’s a good time had by all.

    The best way to do brunch at home is have it be low stakes but to have a plan to execute it since brunch happens earlier in the day than a dinner party. 

    As someone who’s been known to scramble, I like to make things easy on myself, and to do this with brunch, I want to have a PLAN to stick to.

    Here are some tricks for preparing for brunch with this versatile recipe:

    • Make it in advance. The beauty in this compote is that it keeps in the fridge, so all you have to do when you’ve finished cooking it is to transfer it to a mason jar or another food-safe storage container. Let it cool, then transfer it to the fridge.
    • If you’re hosting a lot of folks, make a double or triple batch of peach compote. It’s always a smash, so you’ll want to make sure to have enough.
    • Reheat the compote in the microwave just before it’s time to eat.
    • Give your brunch a theme! Since these peaches are summery and delicious, consider serving other summery foods to compliment the compote, like this Strawberry Melon Salad or Summer Fruit Salad.
    Peach compote in a ramekin, before serving over breakfast

    Frequently Asked Questions

    What is compote made of?

    Compote is generally made of fruit (fresh or frozen) and a little bit of sugar. We’re adding a little balsamic vinegar to this recipe, too.

    Why does this peach compote recipe call for balsamic vinegar?

    The peaches are super sweet, as is the sugar. We need something to balance out the flavors a bit, which is why we’re using balsamic vinegar. This is the same theory you’d use for throwing a pinch of salt into a sweet dish.

    Can I use fresh or canned peaches in this compote instead of frozen ones?

    Of course, you can! For the fresh peaches, slice them, then measure in two cups of the slices before following the same directions.

    Measure out the sliced canned peaches the same way you would for the other two, and follow the instructions.

    The peaches will cook for less time because they’re not frozen, but they’ll be equally as delicious.

    What can I use this compote on?

    Serve it atop homemade waffles or pancakes. Slather it over pork chops! Add it to a cocktail. Layer it inside homemade crepes.

    When should you eat compote?

    Honestly, you can enjoy a compote any time of the day! This peach compote goes particularly well with breakfast items, like pancakes, waffles and even yogurt. It also pairs beautifully with dessert, like vanilla ice cream or even an icebox pie.

    Overhead of stacks of pancakes served with compote

    Quick Tips and Tricks for the BEST Homemade Peach Compote

    • If you don’t have frozen peaches, you can use fresh or canned instead. If you’re using canned, make sure they’re no longer in the syrup because that will affect the texture.
    • Don’t skip the balsamic vinegar. It really brings out the peachy flavors while balancing out the sweetness.
    • Swap out the granulated sugar for brown sugar for a more molasses-y sweetness to this fresh fruit compote.
    balsamic peach compote on pancakes

    Love fruit sauces and compotes? Check out these…

    Now who’s ready for some Balsamic Peach Compote?

    I am, I am!

    Scroll on down to learn how to make this goodness…

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      balsamic peach compote on pancakes

      Balsamic Peach Compote

      Erin Parker, The Speckled Palate
      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!
      4.66 from 29 votes
      Servings 4 servings
      Calories 55 kcal
      Prep Time 5 minutes
      Cook Time 20 minutes
      Total Time 25 minutes

      Ingredients
        

      • 2 cups frozen peach slices
      • 2 tablespoons granulated sugar
      • ¼ cup water
      • 1 teaspoon balsamic vinegar

      As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

      Instructions
       

      • 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!

      Notes

      Fresh peaches or canned peaches can be used in this recipe, too. Slice them before measuring into the saucepan. The cook time will be a little shorter, so keep an eye on the texture of the compote as it cooks down.

      Nutrition

      Serving: 1servingCalories: 55kcalCarbohydrates: 14gProtein: 1gSodium: 1mgFiber: 1gSugar: 13g
      Keyword Balsamic Vinegar, Breakfast, Brunch, Frozen Peaches, Peach Compote, Peaches
      Course Breakfast & Brunch
      Cuisine American
      Tried this recipe?Let us know how it was!

      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.

      A woman with dark curly hair wearing a black tank top in front of a white wall

      About the Author:

      Erin Parker is a Southern gal living in Texas with her husband and two daughters. She started The Speckled Palate to share what she was cooking as a newlywed… and over the years, it’s evolved to capture her love for hosting. Specifically, the EASIEST, lowest key entertaining because everyone deserves to see their people and connect over good food. Learn more about her

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      35 Comments

        1. Thanks so much, Hester! I’m all for a decadent breakfast, too. It’s pretty much one of the BEST things about the weekends. 🙂

      1. Wanting a simple topping for a gift of “Mason Jar Pound Cake”, I googled ‘frozen fruit compote’.. That lead me to this page..

        Simple, delicious recipe to top our slices of pound cake.. Used my raspberry balsamic for a bit of another flavor layer..

        3 years after you posted this but as timely as can be…
        I will be looking through your blog for other goodies…

        Thank you…. :O)

        Ross

      2. Wanting a simple topping for a gift of “Mason Jar Pound Cake”, I googled ‘frozen fruit compote’.. That lead me to this page..

        Simple, delicious recipe to top our slices of pound cake.. Used my raspberry balsamic for a bit of another flavor layer..

        3 years after you posted this but as timely as can be…
        I will be looking through your blog for other goodies…

        Thank you…. :O)

        Ross

        1. So happy that this compote worked wonderfully for you and that it went well on your pound cake! Thanks for leaving this comment — it has made me smile today knowing this helped someone out very long after the post went live!

      3. WOWZA I need that balsamic peach compete in my life for ALL the things. I would love to try it on vanilla ice cream!

      4. My grandmother used to make something very similar to this. Though she didn’t put it on pancakes. That is simply brilliant. I love peaches and can’t wait to try your version!!

        1. I love that your grandmother made something similar to this! What would she use it on? We’re huge peach fans, too, so I’m always looking for new ways to enjoy ’em!

      5. I am a total believer in a carb loaded weekend breakfast! Great family time! I want this compote on ice cream too!

        1. The carb loaded weekend breakfast is the BEST! And I bet this compote would be brilliant on ice cream! I’m sad I haven’t tried that iteration yet. 😉

      6. HOLD THE PHONE. This compote looks totally drool worthy. I am all about making my French toast even more exciting. Can’t wait to make this!

        1. Thank you, Madison! I hope that this compote does wonderful things to your French toast and elevates your breakfast/brunch plans even more! Can’t go wrong with peaches in the summertime.

      7. There’s nothing better on a weekend morning than pancakes with a great compote. This peach one sounds awesome!

      8. Oh I would love to have this on top of some pancakes tomorrow morning for breakfast! Great post! 🙂

      9. WOW, I am imagining so many uses for this stuff – I’m thinking peanut butter sandwiches, a sweet/savory shortcake, possibly even as a side with grilled chicken. Awesome!

      10. My grandmother used to make something very similar to this. Though she didn’t put it on pancakes. That is simply brilliant. I love peaches and can’t wait to try your version!!

      11. So good. I’ve been making this with peaches I’d frozen from tree to eat with yogurt and granola. Thanks for the recipe.

      12. So good. I’ve been making this with peaches I’d frozen from tree to eat with yogurt and granola. Thanks for the recipe.

        1. Dulce, this makes me SO happy to hear! I love that you’ve been making this compote from peaches you froze from the tree. 🙂 Also, I am insanely jealous that you’ve got a peach tree–that sounds like a dream.

          Thanks so much for leaving this comment. I hope you continue to enjoy this compote through the summer, too!

        1. Hi Letty! If you’re using fresh peaches, I suggest removing the peach peel. Since frozen peaches don’t include the peel, I’d keep ’em out of the compote, too.

          I hope that helps! Thanks for asking–I’ll make a note in the post itself for others who might have the same question.

      13. Recipe was top notch delicious! Made this for a chicken and waffle recipe I was trying out. My peaches were very tart so I had to add a bit of brown sugar to balance it. Threw in some whiskey for fun and had a delicious brunch!!!!

        1. Oh, this makes me SO incredibly happy to hear, Ariel! I love that you paired this compote with a chicken and waffles recipe (YUM) and added some brown sugar for balance, as well as whiskey. (Whiskey and peaches is one of my favorite summertime combinations.) Cheers to an excellent brunch. Thanks so much for reporting back to let me know this worked for you–I really appreciate it!

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