Savory Peach Compote adds vibrant flavor to grilled meats, roasted vegetables, creamy cheeses, and even simple salads. Caramelized onions, tangy peaches, and earthy spices mingle with the sweetness of peaches, creating a compote that's both familiar and surprising.
This peach compote is perfect for serving with grilled meats, spread on sandwiches, or as a condiment on a charcuterie board. It's also a great way to use up leftover peaches.
Ingredients You'll Need
There are so many delicious ways to enjoy fresh summer peaches, but one of my favorites is fresh peach compote. This easy-to-make condiment is the perfect way to add a touch of sweetness and depth of flavor to grilled meats, roasted vegetables, or even savory breakfast dishes.
So next time you're at the farmers market, pick up a few extra peaches and try this fresh peach compote recipe.
- Peaches - Fresh, peeled, pitted, and diced (you can leave the skins on if you prefer).
- Olive oil - Or any vegetable oil.
- Garlic - Fresh garlic cloves.
- Red onion - Chopped finely.
- Rosemary - Fresh or dried.
- Cinnamon - Ground.
- Vanilla bean - Scrapped.
- Crushed red pepper flakes - The kind you put on pizza.
- Lemon juice - Fresh squeezed.
- Water
- Sugar - White sugar, or if you prefer, light brown sugar.
- Salt
- Black pepper
Full ingredient amounts and preparation instructions are in the printable recipe card at the bottom of this post.
How to Make Savory Peach Compote
Just a few ingredients and a few minutes on the stovetop are all you need to create this delicious compote. You can make this compote with either peels or unpeeled peaches.
Prep Jars and Peaches
- 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.
Add Peaches To A Large Pot
- Add the oil and chopped onion to a large stockpot and saute until the onion is softened and fragrant. Season with salt and pepper.
- Add the rosemary, cinnamon, crushed red pepper flakes, and peaches to the stockpot and cook for 3 to 4 minutes.
- Add the lemon juice, water, and sugar to the cooking peaches and stir to combine.
Simmer Until Thickened
- 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.
- 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.
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.
Serving Suggestions
Whether you're serving this savory peach compote with grilled chicken, roasted vegetables, or on a grilled cheese sandwich, this compote is sure to add a delicious and unique flavor to your meal.
Try using this peach compote with the following recipes:
- Sourdough Grilled Cheese
- Traeger Smoked Chicken Breasts
- Broiled Chicken Thighs
- Dutch Oven Turkey Breast
- Blackstone Steak Quesadillas
Related Recipes
- Homemade Peach Ice Cream
- Peach Pie Crumble
- Peach Cobbler Egg Rolls
- Pineapple BBQ Sauce
- Blackened Grouper with Mango Salsa
Substitutions and Variations
Here are a few substitutions and variations making this fresh peach compote recipe:
- You can substitute other spices for the rosemary and cinnamon, such as thyme, nutmeg, or ginger.
- If you want a sweeter compote, add an extra tablespoon of maple syrup.
- You can also add other fruits to the compote, such as nectarines, plums, or apricots.
Equipment
Equipment can have a big impact on how a recipe turns out. Below are some of my favorite pieces of equipment that I use when making fresh peach compote recipe.
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- 6 quart stock pot
- Canning Funnel
Storage Options
- Savory peach compote will keep in the refrigerator for up to three weeks.
- You can also freeze the compote for up to 3 months.
- To reheat the compote, thaw it overnight in the refrigerator and then warm it gently in a saucepan or the microwave.
Tips for Success
- 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.
Frequently Asked Questions
If your compote is too runny, you can simmer it for a few minutes longer to thicken it up. You can also add a tablespoon or two of cornstarch or arrowroot powder to thicken it.
If your compote is too thick, you can add a tablespoon or two of water to thin it out.
Yes, you can use canned or frozen peaches instead of fresh peaches. Just make sure to thaw the peaches completely before using them.
More Delish Ideas
Savory Peach Compote
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
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.
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