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Breakfast recipe · from the recipe book

Brown Butter Vanilla Cherry-Peach Compote

Nutty brown butter and warm vanilla coat soft, chunky cherries and peaches in a glossy, spoonable syrup made for stacking on pancakes.

Brown Butter Vanilla Cherry-Peach Compote

Ingredients

  • 2⅔ cups pitted400 gSweet cherrieshalved
  • 1½ medium200 gPeachescut into 1/2-inch chunks
  • 1 tbsp14 gUnsalted butter
  • 2 tbsp packed25 gBrown sugar
  • ¼ cup60 gWater
  • 1¾ tsp5 gCornstarch
  • 1¼ tsp5 gVanilla extract
  • ⅛ tsp0.5 gSalt

Steps

  1. Prepare the fruit first: halve the cherries and cut the peach into chunks. Set them aside together in a bowl.
  2. In a small cup, stir the cornstarch into the water until smooth to make a slurry; set it aside.
  3. Melt the butter in a medium saucepan over medium heat, swirling, until it foams and smells nutty with light brown flecks, about 3 minutes.
  4. Stir the brown sugar and salt into the brown butter, then add the cherries and peach. Cook, stirring often, until the fruit releases its juices and the peach softens at the edges, 6 to 8 minutes.
  5. Stir the cornstarch slurry again, pour it into the pot and simmer, stirring, until the syrup turns glossy and thickens, about 1 to 2 minutes.
  6. Take the pot off the heat and stir in the vanilla.
  7. Let the compote cool for about 10 minutes, then spoon it warm over pancakes.
  8. Refrigerate any leftovers promptly in a covered container and use within 3 days; rewarm gently before serving.

Contains: Milk.

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Saved in the Every Helping recipe book on October 24, 2026.

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