Peel the peaches and remove the pit. Cut the flesh into ½ inch cubes.
Transfer the peaches to a saucepan and add a pinch of salt and the brown sugar. Cook over medium heat, stirring occasionally, until the mixture begins to bubble. Reduce the heat to medium low and continue to cook until the peaches are saucy and tender, about 10-12 minutes.
Set aside to cool slightly. Serve or store tightly covered in the fridge for up to one week. Freeze for longer storage.
- Use ripe peaches for best results. Unripe peaches are not as sweet, flavorful and juicy and will take longer to become tender as they cook.
- Add additional brown sugar to taste if desired. If you taste your compote and decide that it needs to be a little sweeter, simply add a little more brown sugar to taste, one tablespoon at a time.
- Spiced Peach Compote: Add ¼ teaspoon of ground cardamom, ¼ teaspoon of ground allspice, ¼ teaspoon of ground cinnamon and ½ teaspoon of vanilla extract to the saucepan with the peaches and other ingredients in step 1. Proceed with the recipe as directed.
- Fresh Ginger Peach Compote: Add 4 or 5 thin slices of fresh ginger (no need to peel) to the saucepan with the peaches and other ingredients in step 1. Remove the slices of ginger before serving.
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