Peach Compote
A summery topping for ice cream, yogurt, cheesecake, and more!
Equipment
- sauce pan
- mason jar
Ingredients
- 4 Cups large ripe peaches peeled and diced
- 3 Tbsp honey
- 2 Tbsp fresh lemon juice
- 3 Tbsp water divided use
- 1 Tbsp corn starch
- 1 tsp ground cinnamon
Instructions
- Heat a 10-inch saucepan on medium and add peaches, honey, lemon juice, 2 tablespoons of water, and ground cinnamon. Stir.
- Cook, stirring occasionally, until mixture comes to a boil. Simmer on medium-low heat. Continue to stir occasionally (to prevent burning) while the liquid reduces and the peaches soften.
- Mix the remaining 1 tablespoon of water and the cornstarch in a small container with a lid and shake it thoroughly (alternatively, whisk the two together, just make sure it's all mixed up). Slowly add to the cooking peaches in the pan and stir well. The liquid will thicken quickly.
- Continue to cook for another minute, stirring continuously. Take off the heat and allow to cool slightly before transferring to a mason jar. Refrigerate once cooled completely. Can be stored in refrigerator for up to 4 days.
Notes
I like to make this at least half a day in advance so it has time to cool completely and the flavors can blend beautifully before using as a topping. Especially delicious on cheesecake.