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Peach and Nectarine Compote


Rate this recipe 3.5/5 (40 Votes)


  • 16 oz white peach or yellow
  • 16 oz nectarine
  • 1/4 cup granulated sugar


Servings 4
Level of difficulty Easy
Cooking time 30mins
Cost Budget Friendly


Step 1

Wash your fruits.

Step 2

Peel and pit your fruits. Coarsely chop.

Step 3

In a saucepan, place your pieces of coarsely cut fruit and add sugar.

Step 4

Cook for an hour, until the fruit starts to beak down and creates a sauce.

Step 5

Put your sauce in an air tight container for best storage.

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  • Bread, in chunks
  • Grated Parmesan
  • 1 Egg
  • Salt and pepper
  • Italian Seasoning
  • 1 Cup of milk
  • Sugar
  • Balsamic vinegar
  • Cherry Tomatoes
  • Prosciutto


  1. In a bowl, mix together the bread chunks, grated Parmesan, egg, salt, pepper, Italian Seasoning, and cup of milk.
  2. In a pot, combine the sugar and Balsamic vinegar. Bring to a boil until it has reduced (it should be a little thicker).
  3. Slice the cherry tomatoes in half, and place them in a single layer in a baking dish.
  4. Cover the tomatoes with the reduced vinegar and a layer of Prosciutto. 
  5. Cover everything in a layer of the bread mixture, and cook at 350°F for 20 minutes.
  6. Remove from oven, flip upside-down... and enjoy!



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