Peach Sauce or Peach Compote

Pack summer into a jar with this delicious chunky Peach Compote or smooth Peach Sauce. This recipe uses a combination of honey and brown sugar to sweeten, and fresh rosemary to add subtle flavor. It’s a great way to use up leftover peaches and the perfect condiment to many breakfast and dessert dishes.

Peach compote in a glass jar with a rosemary sprigSauces, compotes, and curds are such easy condiments to make. These are fantastic excuses to use up left over fruits from your trip to the farmer’s market before they go bad. They take very little time, and will add great flavor and variety to breakfast pancakes or ice cream.

How to prepare peaches for Peach Compote or Peach Sauce

Should I peel peaches before cooking?

When making a cooked peach sauce or compote, I like to peel them. Once cooked, the skin will fall apart anyways. They don’t taste very peachy and tend to be tarter than the fruit. But for fresh fruit recipe like these peach shortcakes, I leave them with the skin intact.

How do I peel peaches?

You can peel them with:

This recipe only calls for 2 peaches, so I peeled them with a knife to make things simple. But if you’re making a big batch, or peeling a lot of peaches for a peach pie, the vegetable peeler or the blanching method will be your friend. View Post

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