Sugar Free Peach Compote: 3 Main Ingredients

Sugar free peach compote is simple, sweet, and syrupy. It’s refined sugar free, vegan, paleo, and cooks in just 15 minutes. With frozen peaches, monk fruit, and lemon juice, you can make a super yummy compote that’s perfect for anything from pancakes to yogurt!

Only 3 main ingredients are needed to make this amazing, and super simple, sugar free peach compote. You just need frozen peaches, monk fruit, and lemon juice, and you can have an easy, versatile compote that will add a bunch of flavor to almost any recipe. I like serving mine over pancakes in place of maple syrup, but it would also be delicious over a french toast casserole, or use it to spice up a store-bought pound cake.

You can use this recipe in so many ways, which is just one of the reasons to love it. Sweet, simple, syrupy, and completely refined sugar free. Much like my raspberry one, this paleo and vegan peach compote is certainly something you should keep on hand at all times. You know, just in case 🙂

WHY YOU’LL LOVE THIS RECIPE

• Super easy to make
• Cooks in just 15 minutes
• Only needs 3 main ingredients
• It’s completely refined sugar free
• Perfect topping for pancakes, french toast, waffles, or as a cake filling

WHAT YOU NEED TO MAKE SUGAR FREE PEACH COMPOTE

• Frozen Peaches: I’ve only tested this with frozen peaches, but I prefer them because I never have to worry about them being in season plus they’re cheaper
• Monk Fruit: I replace the sugar with monk fruit to keep it refined sugar free. My favorite brands are Whole Earth or Lakanto
• Lemon Juice: The lemon juice cuts the sweetness and adds a brightness to the compote
• Arrowroot Starch: I use a small amount as a thickener to get the perfect syrupy consistency
• Water

HOW TO MAKE PEACH COMPOTE SUGAR FREE

1. In a medium sized pot, whisk together the water, monk fruit, lemon juice, and arrowroot starch
2. Place pot on stove over medium heat and, stirring often, bring to a boil
3. Once the mixture is boiling, add in the frozen peaches, stir them around, and bring back to a boil for 5 minutes
4. Take the compote off of heat and you have two options, you can either let it cool as is with large chunks of peaches, or transfer it to a blender
5. *If blending* Pour hot peach compote carefully into the base of your blender, secure the lid and pulse it on high until it reaches the right texture. You can leave it chunky like I did, or puree till smooth if desired
6. Serve immediately over pancakes, waffles, anything you desire. If not serving, let it cool completely then store in an airtight container in the fridge for up to 2 weeks.

SERVING SUGGESTIONS

This sugar free peach compote is such a great, versatile recipe! You can serve it over anything from pancakes to ice cream. Here’s a few ideas on ways to use it!

• Pancakes
• Waffles
• French toast
• As a cake filling
• Over ice cream
• Spread on toast
• Jazz up a store-bought pound cake
• Layer it with yogurt and granola

EXPERT TIPS

• Read the entire recipe first
• Frozen peaches are much more convenient than fresh. They’re already ripe, peeled, and pitted- all the hard work is done!
• I use monk fruit to make this sugar free, but you can replace it with an equal amount of regular sugar
• Don’t skip the lemon juice! It tones down the sweetness, adds a necessary brightness, and prevents peaches from browning
• Cornstarch can replace the arrowroot starch, but the recipe won’t be paleo
• Recipe can be made without arrowroot starch, boil for 2-3 minutes longer
• Serve immediately, or cool it completely then store in a mason jar in the fridge

FREQUENTLY ASKED QUESTIONS

1. Can I use fresh peaches in place of frozen? Yes, you can. However frozen are much more convenient.
2. How do I keep the peached from turning brown? The lemon juice in the compote prevents that from occurring!
3. What makes a compote? Simply put, a compote is a simple fruit sauce made with fruit (both fresh and frozen, water, and sugar. The mixture is quickly cooked on the stove and the final result is a chunky fruit sauce of syrup.
4. What’s the difference between compote and coulis? A coulis is a smooth fruit sauce that’s been cooked and strained, while a compote is chunky and cooked in a syrup.
5. Do I need to thaw the peaches first? Not in this recipe! I just added them in completely frozen and then cooked until they were soft and heated through.
6. How do I store peach compote? Keep cooled compote in a mason jar or airtight container in the fridge for up to 2 weeks.
7. Can I can this recipe? No. Compote is not jam or jelly and is NOT meant to be canned for long periods of time.

Did you make this simple sugar free peach compote? If you did, I would greatly appreciate you leaving a comment and star rating down below. In addition, you can also follow me on Instagram @coleinthekitchen and tag me if you make this or any other of my easy recipes.

Print

CHECK OUT LATEST RECIPES