Savory Peach Compote

5 from 2 votes

This savory peach compote is a delicious way to elevate your summer grilled meats, fish, and vegetable dishes. It's the perfect topping that adds bold flavor and a hint of sweetness.

Prep Time20

Cook Time20

cooling10

Total Time50

Course: Condiments, Grilling

Cuisine: American

Servings: cups

Calories: 460kcal

Author: Kelly Bloom

Equipment

Ingredients

4 large peaches fresh, pitted and diced
2 tablespoon olive oil
2 cloves garlic minced
1 red onion diced finely
1 teaspoon salt
½ teaspoon black pepper
1 teaspoon rosemary dried
1 teaspoon cinnamon ground
⅛ teaspoon red pepper flakes
2 tablespoon lemon juice fresh squeezed
¼ cup water
1 cup sugar

US Customary - Metric

Instructions

Wash some canning jars with hot, soapy water. If planning to can, be sure to sterilize them first, otherwise clean jars are fine for refrigerator storage.
If you want to quickly peel peaches you can use a vegetable peeler. Another method is to dip the peaches for 1 minute in boiling water. Rinse with cold water and the peach peels will literally slip off the peaches.
Cut each peach in halve, remove the pit, and dice up the peaches.
4 large peaches
Add the oil and chopped onion and minced garlic to a large stockpot and saute until the onion is softened and fragrant. Season with salt and pepper.
2 tablespoon olive oil, 2 cloves garlic, 1 red onion, 1 teaspoon salt, ½ teaspoon black pepper
Add the rosemary, cinnamon, crushed red pepper flakes, and peaches to the stockpot and cook for 3 to 4 minutes.
1 teaspoon rosemary, 1 teaspoon cinnamon, ⅛ teaspoon red pepper flakes
Add the lemon juice, water, and sugar to the cooking peaches and stir to combine.
2 tablespoon lemon juice, ¼ cup water, 1 cup sugar
Turn the heat up to medium high and bring to a rapid boil. Immediately reduce heat to medium and simmer until the peaches are quite soft and the mixture begins to thicken, about 10 minutes.
PRO TIP: If you like a less chunky peach compote you can use a potato masher to break up the peaches even smaller while it's simmering.
Remove the stock pot from the heat and allow the compote mixture to cool for several minutes.
Transfer the warm peach compote to the cleaned, dry jars and allow to cool before sealing the lids on. Use immediately, or store jars in the refrigerator.

Notes

For a spicier compote, add an extra pinch of crushed red pepper flakes.
If you don't have fresh peaches, you can use frozen peaches.
If you want a thicker compote, simmer for a few minutes longer.