Spiced Poached & Stewed Peach Compote Recipe

Peach Compote is our favourite quick and easy dessert to make with fresh stone fruits in the summer.

Fresh peaches are stewed and poached in a skillet on the stove then flavoured with cinnamon, cloves, white wine, dry sherry and Peach schnapps.

Serve this homemade spiced Peach Compote recipe on French Toast, pancakes, ice cream, or yogurt. You can prepare it as a chunky topping or smooth sauce.

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Save our Spiced Poached & Stewed Peach Compote recipe to Pinterest!
Save our Spiced Poached & Stewed Peach Compote recipe to Pinterest!

Homemade Peach Compote Ingredients

My family loves making this easy peach compote recipe during the summer months when fresh peaches are in season across Ontario, especially in Niagara region.

The simple and versatile dessert recipe can be made with nectarines instead of peaches if you prefer.

  • Butter: a small amount of butter is used in this recipe to give the compote syrup and sauce a velvety and creamy texture.
  • White Sugar: adds additional sweetness to your stewed peaches.
  • Cloves & Cinnamon: flavours the compote with warming spices.
  • Dry Riesling White Wine: gives body and flavour to the compote syrup.
  • Dry Sherry: our favourite fortified wine.
  • Peach Schnapps: adds an additional layer of peach flavour to the poached stone fruit.
  • Sliced Peaches: only use fresh peaches, preferably locally grown when in season during the summer. You can remove the skin or keep the skin on. I like to keep the skin on as it colours the compote nicely.
Homemade Peach Compote recipe ingredients.
Homemade Peach Compote recipe ingredients.

What Is Poached, Stewed & Compote Fruit?

So what’s the difference between poached, stewed and compote fruit?

Fruit Compote is the name of a particular dish, while poaching and stewing are terms used to describe the desserts required cooking method.

  • Fruit Compote: compote or compôte is a dessert originating from medieval Europe, made of whole or pieces of fruit cooked in sugar syrup. Whole fruits are cooked in water with sugar and spices. It can be enjoyed warm or cold.
  • Poaching: poaching fruit by simmering it in a flavoured syrup deepens its flavour, softens its flesh, and gives it a shiny, almost translucent appearance. The sugar in a poaching syrup penetrates the fruit and keeps it firm during and after cooking.
  • Stewing: is similar to poaching in that it is defined as, “boiling slowly or with simmering heat.” You can use the terms stewed fruit and poached fruit interchangeably.

What Is The Difference Between Compote and Jam?

Compote and jam are two different products made from similar ingredients.

Compotes have bigger pieces of fruit in them, and smaller berries can and be kept whole, whereas jam has smaller pieces of fruit, sometimes even pureed. Compotes are not canned and have less sugar than jam.

What Is The Difference Between Coulis and Compote?

A coulis is smooth fruit puree that is sometimes strained, while a compote is usually pieces of fruit in a sugary syrup like sauce.

How Do You Thicken Compote?

A cornstarch slurry is a quick and easy way to thicken a compote. Add the slurry to the compote along with the other ingredients before cooking. This will allow to the slurry to slowly thicken the compote as it cooks.

Stewed peaches are cooked in a skillet with spices like cinnamon.
Stewed peaches are cooked in a skillet with spices like cinnamon.

History Of Fruit Compote

Compote conformed to the medieval belief that fruit cooked in sugar syrup balanced the effects of humidity on the body. The name is derived from the Latin word compositus, meaning mixture.

In late medieval England it was served at the beginning of the last course of a feast, often accompanied by a creamy potage. During the Renaissance, it was served chilled at the end of dinner.

Because it was easy to prepare, made from inexpensive ingredients and contained no dairy products, compote became a staple of Jewish households throughout Europe. In modern French, the term refers to usually unsweetened fruit purée without fruit chunks, such as applesauce.

Today, it is widespread and often served in lieu of vegetables in Northern European countries such as GermanyThe NetherlandsBelgium, in Scandinavia and France.

Dried fruit is often used for compote by cultures from Eastern Europe, and its syrup is also drunk as a beverage. Both are called kompot.

Stew Peach Compote until the fruit is fork tender and the syrup has thickened.
Stew Peach Compote until the fruit is fork tender and the syrup has thickened.

Peach Compote Cooking Tips

  • Select fresh ripe peaches as they’re sweeter and take less time to cook. Yellow peaches will give you a better colour than white peaches.
  • In a pinch you can use frozen peaches to make compote. Do not use canned peaches.
  • Instead of sugar, try using brown sugar, coconut sugar, maple syrup or honey.
  • Taste your compote before removing it from the stove. Gradually add more sugar to taste.
  • Peach compote will thicken more as it cools.
  • Don’t overcook stewed or poached peaches or you’ll produce a thick jam.
Spiced Peach Compote Recipe Photo Image.
Spiced Peach Compote Recipe Photo Image.

Peach Compote Serving Suggestions

You can serve homemade fruit compote warm, at room temperature or chilled.

You can enjoy it all on its own served in a small bowl with a spoon.

Since our recipe is boozy, you can use the syrup and stewed peaches as a sweetener and flavour when making craft cocktails.

At brunch serve compote with French Toast, Pancakes, Waffles, yogurt parfait, oatmeal or in a healthy smoothie.

For dessert we love serving the syrup sauce and tender fruit with ice cream, cakes, pudding or in a milkshake.

You can also serve the syrupy fruit over a cheesecake.

Peach Compote is best prepared during the summer stone fruit season.
Peach Compote is best prepared during the summer stone fruit season.

Variations & Special Diets

My family likes to make a chunky peach compote so we typically cook the fruit until fork tender.

The longer you stew or poach the peaches in syrup the more they will break down. The texture of the peaches is a preference and totally up to you. If you want the compote to have more of a thinned sauce consistency cook the ingredients for a few more minutes over the stove.

You can add stewed peaches to a blender to create a smooth sauce for sundaes or breakfast bowls.

Have fun with your spirit collection by making substitutions based on what’s available on your bar cart. You can substitue dry sherry for other fortified wines like marsala or sweet red vermouth. You can substitute peach schnapps for Amaretto Disaronno.

Add apple cider vinegar for a tangy and sweet-tart edge.

Add lemon juice to tone down the sweetness of the peaches.

If you want to make a kid-friendly non-alcoholic peach compote substitute the schnapps, wine and dry sherry with peach juice or water. You will likely need to add additional sweetener so taste while you’re cooking.

Want to make vegan peach compote instead of this vegetarian recipe? Simply swap the butter for your favourite vegetable oil like canola or rapeseed.

Our Stewed Peach recipe is flavoured with cinnamon, cloves, wine, sherry and peach schnapps.
Our Stewed Peach recipe is flavoured with cinnamon, cloves, wine, sherry and peach schnapps.

Storing Peach Compote

This peach compote is so delicious your family will likely finish eating it all in a day or two!

If you’re planning on double or tripling the recipe, store leftovers in a large jar at the back of your fridge for up to a week.

Compote can also be frozen and enjoyed once thawed.

You can not can or preserve peach compote and store it long term like you would a jam.

Store homemade Peach Compote in a large jar in the fridge for up to 1 week.
Store homemade Peach Compote in a large jar in the fridge for up to 1 week.

You May Also Enjoy These Fruit Recipes…

Now you're an expert on how to make the best Stewed Peach Compote recipe!
Now you’re an expert on how to make the best Stewed Peach Compote recipe!

How To Make Homemade Spiced Peach Compote

Print Recipe
5 from 1 vote

Spiced Poached & Stewed Peach Compote

How to make homemade Peach Compote. Our easy poached & stewed peach recipe is flavoured with cinnamon, sherry, wine and schnapps.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Condiment
Cuisine: American
Keyword: Peach Compote, Stewed Peach
Servings: 8
Calories: 137kcal

Equipment

  • French knife
  • measuring cups
  • measuring spoons
  • Large Skillet
  • Spatula or Wooden Spoon

Ingredients

  • 2 tbsp Unsalted Butter
  • 5 tbsp White Sugar
  • 3 Whole Cloves
  • 1 Cinnamon Stick
  • 1/2 cup Riesling White Wine
  • 5 cups Peaches sliced
  • 1/4 cup Dry Sherry
  • 1/4 cup Peach Schnapps

Instructions

  • Heat a skillet over medium heat. When the pan is hot, add the butter and melt, stirring constantly.
  • Stir in the sugar, cloves, cinnamon, and wine and cook at a simmer, stirring constantly, until the sugar is completely dissolved.
  • Allow the liquid to cook until it is reduced by half, about 5 minutes. Add the peach slices, sherry and Peach Schnapps and cook, turning them once until they are fork-tender, about 10 minutes.
  • Let cool and serve over ice cream or yogurt.

Nutrition

Calories: 137kcal | Carbohydrates: 17.1g | Protein: 0.9g | Fat: 3.1g | Saturated Fat: 1.8g | Cholesterol: 8mg | Sodium: 24mg | Potassium: 194mg | Fiber: 1.5g | Sugar: 16.4g | Calcium: 2mg

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