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Breakfast recipe · from the recipe book

Vanilla Peach Compote with Lemon Zest

Tender, juicy peach slices in a glossy vanilla-honey syrup brightened with lemon zest, perfect spooned warm over pancakes.

Vanilla Peach Compote with Lemon Zest

Ingredients

  • 4 medium600 gPeachessliced into thin wedges
  • ⅓ cup75 gWaterdivided
  • 1½ tbsp30 gHoney
  • 1 tbsp15 gLemon juice
  • 1½ tsp3 gLemon zest
  • ¾ tsp3 gVanilla extract
  • ¼ tsp0.5 gGround cinnamon
  • 2¼ tsp6 gCornstarch

Steps

  1. Prepare first: slice the peach into thin wedges, zest the lemon, and measure the water into two portions, about two-thirds for cooking and the remaining one-third for the slurry.
  2. In a medium pot, combine the peach, the two-thirds portion of water, the honey, the lemon juice and the cinnamon.
  3. Bring to a simmer over medium heat, then cook gently, stirring now and then, for 8 to 10 minutes until the peach is tender but still holds its shape.
  4. In a small cup, stir the cornstarch into the remaining one-third of the water until smooth to make a slurry.
  5. Stir the slurry into the pot and simmer 1 to 2 minutes, stirring, until the juices turn glossy and lightly thickened.
  6. Take the pot off the heat and stir in the lemon zest and the vanilla.
  7. Let cool 5 minutes and spoon warm over pancakes.
  8. Refrigerate any leftovers promptly in a covered container and use within 3 days; this is not a canning or shelf-stable recipe.

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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