Homemade Peach Compote: Turning Less-Than-Perfect Peaches into Sweet Delight
Delicious Peach Preserves Made from Bruised or Subpar Peaches
Lately, while some fruits are wonderfully flavorful, others can be a bit watery or bland after the long rainy season. I’m sharing a recipe for peach preserves made from peaches a neighbor gave me last year. Stored chilled in the refrigerator, they make a fantastic summer snack or beverage. Don’t let bruised or less-than-flavorful peaches go to waste; transform them into delightful homemade peach compote!
Main Ingredients
- 10 peaches
Syrup Ingredients
- 5 cups water
- 1 cup sugar
- 3 Tbsp lemon juice
For Washing Peaches
- 2 Tbsp baking soda
- A little vinegar
- 5 cups water
- 1 cup sugar
- 3 Tbsp lemon juice
For Washing Peaches
- 2 Tbsp baking soda
- A little vinegar
Cooking Instructions
Step 1
First, let’s wash the peaches thoroughly. Fill a bowl with plenty of water, add 2 tablespoons of baking soda, and mix well. Place the peaches in the solution and gently rub to clean them. Rinse under clear running water 2-3 times. Finally, soak the peaches in water with a splash of vinegar for about 5 minutes. This helps remove any residual pesticides or impurities from the surface. After removing them from the water, use a peeler or a small knife to smoothly peel the skin off the peaches.
Step 2
Once peeled, cut the peaches into bite-sized pieces. You can remove the pit and cut them into large chunks, or adjust the size according to your preference. Don’t worry if they have minor blemishes or aren’t perfectly shaped. This method allows you to enjoy them deliciously without wasting any fruit. You can either toss the cut peaches with sugar and let them sit for a while, or proceed directly to simmering them in the syrup.
Step 3
Don’t discard the pits and peels left after cutting the peaches! These parts contain plenty of peach flavor and natural sweetness, so they can be used while making the syrup to achieve a richer taste. Place the peels and pits in the water and let them simmer together.
Step 4
Add the clean peach peels to the prepared water and bring it to a rolling boil. The water infused with the peels will add a unique peach aroma and subtle sweetness, allowing you to reduce the amount of sugar slightly. Let the peels simmer for a while until their flavor is well extracted, then strain out and discard the peels and pits. You now have a clear and fragrant peach peel infusion.
Step 5
Now, add the peach chunks you prepared to the clear water from the peels and bring it to a boil. Be careful not to overcook them, as the peaches can become too soft and mushy. Start boiling over high heat, then reduce to medium-low heat and simmer for another 5-10 minutes, depending on how tender you want the peaches. Once the peaches are cooked to your liking, turn off the heat and stir in 3 tablespoons of lemon juice for a refreshing taste and better preservation.
Step 6
And there you have it – delicious peach compote that’s not too sweet and retains a fresh flavor. It’s tasty warm, but for the best experience, let it cool completely and store it in the refrigerator before serving chilled.
Step 7
This is the perfect cool and sweet summer treat! When my children were young, I would make large batches, carefully pour the hot compote into glass jars, seal them, and invert the jars. This created a vacuum seal, allowing them to be stored at room temperature without spoilage. This recipe is from the delicious memories of peach preserves I made last year. Enjoy a sweet summer with your homemade, healthy peach compote!
