Peach compote

Peaches have arrived from the countryside again this year.


Because farmers harvest peaches before they are ripe, I have been familiar with hard peaches since I was a child. Although I like the crunchy texture of peaches, I decided to make a compote for my family, who prefer them sweet and soft.

Compote is a preservation method in which fruits are stewed in syrup or wine. It is similar to canned peaches, but when you make it yourself, the taste is completely different!


Ingredients for 2 peaches: 400 cc water, 80 g sugar, 2 tablespoons white wine, and 1 tablespoon lemon juice; the amount is not too sweet, so adjust to your taste. The wine makes the flavor more gorgeous, but it can be used without it.

Wash the peaches well and split them in half by inserting a knife along the cracks and twisting them like an avocado. Use a spoon to remove any seeds left on one side.




Put all the seasonings in a saucepan and bring to a boil, then add the peaches skin side down and cook over low heat for about 5 minutes. Turn the peaches over and cook for another 5 minutes.



Transfer to a container, remove from heat, gently peel, and store in a jar that has been sterilized by boiling in the refrigerator. If the peels are too hard, they may be difficult to peel, so you may peel them first and cook them with the peels.

The hard peaches become soft and juicy, and are delicious as a topping for ice cream or shaved ice. Peach jelly made by hardening the syrup with gelatin is also delicious.



Peach compote can be preserved and arranged in a variety of ways. If you have a lot of peaches on hand, try making it!