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Breakfast recipe · from the recipe book

Maple Peach-Raspberry Ginger Compote for Pancakes

Jammy peaches and raspberries simmered with fresh ginger, maple and orange make a bright, tangy, spoonable topping for warm pancakes.

Maple Peach-Raspberry Ginger Compote for Pancakes

Ingredients

  • 3½ medium500 gPeachescut into thick wedges
  • 1¼ cups150 gRaspberries
  • ⅓ cup (80 ml)80 gOrange juice
  • 1½ tbsp30 gMaple syrup
  • 2 tbsp grated12 gFresh gingerpeeled and finely grated
  • 1¾ tsp5 gCornstarch
  • 1 tbsp15 gWatercold
  • ¼ tsp0.5 gGround nutmeg
  • ⅛ tsp0.5 gSalt

Steps

  1. Prepare first: cut the peach into wedges, peel and grate the ginger, and in a small cup stir the cornstarch into the cold water until smooth to make a slurry.
  2. In a medium saucepan over medium heat, combine the orange juice, maple syrup and ginger and bring to a simmer for 2 minutes.
  3. Add the peach wedges, nutmeg and salt; simmer, stirring gently, for 6 to 8 minutes until the peaches are tender but still hold their shape.
  4. Stir the cornstarch slurry again, pour it into the pot and simmer for 1 minute until the juices turn glossy and thicken.
  5. Take the pot off the heat and fold in the raspberries so they soften and streak the syrup pink without fully breaking down.
  6. Let the compote cool for 10 minutes, then spoon it warm over pancakes.
  7. Refrigerate any leftovers promptly in a covered container and use within 3 days; this compote is not for canning or storing at room temperature.

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

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

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