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Snack recipe · from the recipe book

Brown Sugar Ginger Peach Compote with Cherries

Jammy peaches and sweet cherries simmered with fresh ginger, brown sugar and a warm pinch of cinnamon, spooned warm or chilled over vanilla-scented whipped cream.

Brown Sugar Ginger Peach Compote with Cherries

Ingredients

  • 3 medium450 gPeachescut into 3/4-inch chunks
  • 1 cup pitted150 gSweet cherrieshalved
  • 1½ tbsp grated10 gFresh gingerpeeled and finely grated
  • 2 tbsp packed30 gBrown sugar
  • ⅓ cup (80 ml)80 gApple juice, unsweetened
  • 2 tsp10 gLemon juice
  • ½ tsp1 gGround cinnamon
  • ⅛ tsp0.5 gSalt
  • ½ cup (120 ml)120 gHeavy creamwell chilled
  • ¾ tsp3 gVanilla extract

Steps

  1. Prepare the fruit first: cut the peach into chunks, halve the cherries, and grate the ginger.
  2. In a medium pot, stir together the apple juice, brown sugar, ginger, cinnamon and salt over medium heat until the brown sugar dissolves, about 2 minutes.
  3. Add the peach and cherries, bring to a gentle simmer, and cook, stirring now and then, until the peach is tender and the juices turn syrupy, 10 to 12 minutes.
  4. Take the pot off the heat and stir in the lemon juice. Let the compote cool for about 15 minutes; it thickens as it cools.
  5. While the compote cools, whip the heavy cream with the vanilla in a chilled bowl until soft peaks form.
  6. Spoon the compote into four bowls and top each with a quarter of the whipped cream.
  7. Refrigerate any leftover compote promptly in a covered container and use within 3 days.

Contains: Milk.

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

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