Preheat oven to 375 degrees. Peel peaches using a serrated peeler (alternatively you can score the bottom of each piece with an “X” and dunk into boiling water for 30 seconds or so. The peel should come off easily at this point). Remove the pit and slice each peach into ½ inch chunks. Transfer to a 9 x 13 baking dish.
Add remaining ingredients and stir with a rubber spatula. If your peaches aren’t particularly sweet, feel free to add a couple of extra tablespoons of brown sugar. Transfer baking dish to the oven and bake for 20 minutes. Stir the compote and return to the oven and continue baking for an additional 20 minutes.
Set aside to cool slightly. Serve or store tightly covered in the fridge for up to two weeks or freeze for longer storage.
Calories: 70kcal | Carbohydrates: 17g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 2mg | Potassium: 223mg | Fiber: 2g | Sugar: 16g | Vitamin A: 367IU | Vitamin C: 7mg | Calcium: 12mg | Iron: 1mg