Easy Peach Compote with Fresh Mint (10-Minute Recipe)
Because when the fruit is fresh, and the herbs are a growin’, we make this peach compote with fresh mint.
This little brainchild of mine came after looking at a bunch of fresh peaches and wondering how I could sass them up. Add in the fresh mint, and the rest is recipe history.
Since there is a sweetness to the mint, this compote works great on something like toast or a biscuit. This way, you get the balance of sweet fruit against something a little more, well, bread-y.
I just love how a compote this good can be thrown together with just four ingredients, in a single pot. If you’re looking for a new compote to impress at your next breakfast or afternoon tea, give this minty peach compote a go.
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PEACH COMPOTE with FRESH MINT
The sharpness of the peach combined with the fresh sweetness of the mint (because yes, mint does have a sweetness), just pairs so beautifully in this fresh fruit compote.
You don’t have to peel the peaches for this recipe, but I highly recommend it. My eyes have been opened to the wisdom that is blanching your peaches. It’s so quick, and the way the skin pulls off of those round peach bottoms is like butter, I tell you.
How to easily peel peaches: Blanch them! Have a bowl filled with ice and water next to your stove. Bring a pot of water to a boil and place 2-3 peaches inside, submerged in the water for 30-45 seconds. Remove with a slotted spoon and immediately place in the ice bath for at least 20 seconds. Transfer to a cutting board and use a knife to cut a “+” through the skin, then use the edge of your knife to peel it back!
INGREDIENTS
- Fresh peaches: Provide the sweet, juicy base and natural fruit flavor for the compote.
- Sugar: Sweetens the compote and helps balance the tartness of the lemons.
- Lemon: Add bright acidity and enhance the natural peach flavor.
- Fresh mint: Infuses a freshness that complements the sweetness of the peaches.
Do I need to peel my peaches to make compote? No, but I do recommend it. The peach skin might separate once cooked, leaving an odd texture once the compote cools.
HOW TO MAKE PEACH COMPOTE with FRESH MINT
Bring a large pot of water to a boil and prepare a bowl of ice water nearby for blanching. Carefully drop 2–3 peaches into the boiling water for 35–40 seconds, then transfer them immediately to the ice bath to stop the cooking process.
Once cooled, score a small “+” at the base of each peach and gently peel back the skin with a knife; it should come off easily. Remove the pits and cut the peaches into cubes to prepare them for cooking.
In a medium pot, combine the peeled peaches, sugar, and lemon zest and juice, stirring to mix evenly. Place the pot over medium-high heat and bring the mixture to a boil, stirring regularly to prevent sticking.
Simmer the compote until it reduces by about half, approximately 15–20 minutes, allowing the peaches to soften and the flavors to concentrate. Remove the pot from the heat and stir in the chopped fresh mint for a bright, aromatic finish.
Pour the warm compote into a heatproof bowl and let it cool to room temperature. Once cooled, cover and refrigerate until fully chilled; the mixture will thicken as it cools, creating a perfect fruit sauce for desserts, yogurt, or pancakes.
3 reasons you’ll love this peach compote
TIPS & VARIATIONS
- I highly recommend peeling your peaches ahead of making your compote. While the skins don’t affect the flavor, they do affect the final texture!
- You can easily omit the mint, if preferred, or swap for another herb. Fresh basil would be DELICIOUS!
- After you’ve reduced your compote, don’t worry too much if it still looks runny. It will thicken up further as it cools (it’s not a jam, but more of a fruit gravy if you will).
STORING PEACH COMPOTE
Once made, store your fresh peach compote with mint in a sealed jar in the fridge. It will keep for up to 2 weeks.
MORE FRESH FRUIT RECIPES
- Simple Peach Galette
- Mini Fruit Tarts
- Peach-Basil Puff Pastry Tarts
- Easy Lemon Mousse
- Single-Serve Strawberry Shortcake
EQUIPMENT YOU’LL NEED
Equipment
- Medium Pot
- Large Pot
- Knife
- Large Bowl
- Slotted Spoon
- Measuring Cup
- Measuring Spoons
Ingredients
- 400 g fresh peaches peeled and cubed
- 1 cup sugar
- 2 lemons zested and juiced
- 3 tbsp fresh mint finely chopped
Instructions
- Blanch your peaches so you can peel them. Fill a bowl with ice water and set it by the stove, and bring a large pot of water to a boil. Carefully drop in 2-3 peaches at a time, making sure they are submerged under the boiling water for a minimum of 35-40 seconds. Then use a slotted spoon to scoop them out and immediately place them into the ice bath. Leave them there for at least 20 seconds before removing them and placing them on a cutting board.
- Once your peaches are blanched, use a small knife to cut a “+” at the base of the peach, only barely cutting into it. You mainly want to cut through the skin here. Use the blade of the knife to lift a corner of the peach skin up and then peel back gently. The skin should release fairly easily from the fruit.
- Once all of your peaches are peeled, remove the pit and cut into cubes
- Combine everything except the mint in a pot and stir to combine
- Place your pot over medium-high heat and bring it to a boil, stirring regularly
- As peaches are fairly juicy, boil your compote, stirring regularly, until the mixture is reduced by half (about 15-20 minutes)
- Remove your compote from the heat and stir in the chopped mint
- Once the mint is stirred in, immediately pour it into a heatproof bowl and allow it to cool at room temperature. Once the mixture has cooled to room temperature, cover, and place in the fridge to cool completely. It will thicken as it cools so don’t worry if it seems liquidy when you pour it from the pot
