Every Helping
Sign in

Breakfast recipe · from the recipe book

Cherry-Peach Cinnamon Compote with Vanilla

Juicy cherries and soft peach chunks simmered in a glossy, cinnamon-warm orange syrup that pools nicely over a stack of pancakes.

Cherry-Peach Cinnamon Compote with Vanilla

Ingredients

  • 2⅔ cups pitted400 gSweet cherrieshalved
  • 1½ medium250 gPeachescut into 1/2-inch chunks
  • ⅓ cup (80 ml)100 gOrange juice
  • 2 tbsp packed25 gBrown sugar
  • 1⅛ tsp3 gGround cinnamon
  • 2¼ tsp6 gCornstarch
  • 1 tbsp15 gWatercold
  • ¾ tsp3 gVanilla extract
  • ⅛ tsp0.5 gSalt

Steps

  1. Prepare the fruit first: halve the cherries and cut the peach into chunks.
  2. In a small cup, stir the cornstarch into the cold water until smooth; set this slurry aside.
  3. In a medium pot, combine the cherries, orange juice, brown sugar, cinnamon and salt. Bring to a simmer over medium heat and cook for 5 minutes, stirring now and then, until the cherries release their juice.
  4. Add the peach and simmer 3 to 4 minutes more, until the peach is just tender but still holds its shape.
  5. Stir the cornstarch slurry again, pour it into the pot and simmer, stirring, for 1 to 2 minutes until the syrup turns glossy and thickens.
  6. Take the pot off the heat and stir in the vanilla. Let the compote cool for about 10 minutes; it thickens more as it cools.
  7. Spoon the warm compote over pancakes. Refrigerate leftovers promptly in a covered container and use within 3 days.

Allergens: none of the nine major allergens in the ingredients as written.

Cook mode Log it in Today

Made it

Made it? Share how yours turned out.

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

Want one that fits your numbers?

Pick the meal, the pan and your targets, and the Every Helping recipe generator writes a recipe with every number worked out. Free on the web.

Make a recipeMore from the recipe book