This simple and delicate white peach compote is a perfect match for yogurt, ice cream, cake…the aromatic and refined flavor is just amazing.
I was out for a few days as I had a carpal tunnel relieve surgery a couple of weeks ago. I have been diagnosed with carpal tunnel syndrome for a while, but kept postponing the surgery in hope that the pain would someday dissipate…and of course did not as a matter of fact, the pain went from bad to worse and kept me awake most of the nights…so as soon as the doctor was freed for elective surgery I went in without any hesitation…
I am so happy I did it…and the surgeon was amazing…my pain was gone on the same day of the surgery and very little scar close to none will be the witness of the procedure. Most of my movements are back to normal and I was back to cooking and baking in 4 days…but decided to take a small break from blogging.
Okay, now that I justified my silence, we can move to today’s post…
– What are these white peaches?
These Japanese white peaches are super delicate and have a very low or almost no acidity like other species of peaches. When ripe the skin can be easily removed by peeling it off and the flesh is super, I repeat super juicy, almost melting in your mouth with a delicate sweetness.
These peaches have a fragrant of sweet-scent, very aromatic, pleasant and delicate.
The reason that is it very hard to find these peaches in the market is due to its fragility, they bruise easily therefore they are wrapped individually and handle with a lot of care.
– Where did I get these white peaches?
Well, they came from my mom’s backyard…somehow this year she had so many peaches and she send us a whole box, it must have been at least 15 lbs. of peaches…you can find them in the grocery store, especially Asian ones.
– Isn’t a waste to make compote since these peaches are so exquisite?
Yes, it is but…first; they all ripe at the same time, and second; we can just eat so much between my husband and I…so the idea of making compote, jam or jelly, I honestly don’t know what this should be called…came to my mind to avoid these peaches to get spoiled.
– Should we check the recipe?
To not overwhelm the delicacy of these peaches, little sugar was added and a bit of freshly squeezed lemon juice to yield a touch of acidity.
- White peaches
- Freshly squeezed lemon juice
Wash and peeled the peaches. Remove the pit which come off easily when ripe and cut into quarters.
Weigh the amount of peach and add sugar (approximately ⅕ of total weight of the peaches). For example, if the weight of the peaches is 600 g add 120 g of sugar.
Place the quartered peaches and sugar in a pot. Cook in medium heat until the sugar is dissolved. Do not add water as the peach is very high in water content.
Mix gently, add freshly lemon juice to your taste. Cook until de desired texture.
I like mine with the peaches intact therefore just cooked for a short time, just enough to the thicken a little the compote.
Remove from the heat, let it cool at room temperature.
Store in the refrigerator and use as desire. It will last for up to 5 days since there is not much sugar in it.
– Looking for more recipes with fresh fruits? Check these out…
Did you know that peaches are native of northwest China? There are two main varieties of peaches the ones that the flesh sticks to the stone (clingstone) and the ones that the stone is easily detached from the flesh (freestone). Peaches are low in caloric content and are a great source of vitamin C and vitamin A.
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Looks so delicious Juliana. This white peach compote looks like a perfect condiment to my buttered toast with a nice strong cup of coffee…
It turned out perfectly. Thanks! I will try some more recipes from your blog tomorrow.
The first time my husband and I sampled a white peach we bought an entire case of them. I can imagine how good your compote is. Glad to hear that your surgery was a success.
Thanks Karen…next time you might want to try making compote with the white peaches…
Wow ! What a fabulous gift from your mom’s yard! Your recipe looks delicious. I think I tasted white peaches once. The farms around here have all yellow peaches.
Yum!!! I have 25 pounds of Georgia peaches and have made peach cobbler, peach pie and now must make your peach compote!! Lucky you with this fabulous gift from your mom!!!
How lucky to have a case of white peaches from your Mom! I wish I’d started more fruit years ago! This looks lovely and a good answer to the wonderful bounty!
This looks like such a great summer dessert, thanks so much for sharing!
Thanks Josiah…indeed perfect for summer…
This looks so good! I love white peaches and this looks like such a lovely dish.
Thanks Amy…I hope you get to try this easy recipe.
Carpal tunnel is no fun, so glad you had yours taken care of, and are recovering nicely. Anyway, what la terrific compote! And peach season is here, so really timely. Thanks!
Thanks John, I am so glad I had the surgery…and yes, peaches everywhere…
Hope your hand is totally free of any post surgery symptoms and glad to know you are pain free.
Lucky, you have these lovely bounties coming from your mum’s backyard and I would exactly do what you did- Compote is the answer. I loved your images, as usual they are great and this recipe will come handy with any of the fruits available in abundance. Thanks
And Im really happy you feel better after your surgery !! hugs!
Hi Juliana, really I love white peaches and this look absolutely delicious !!
Thanks Gloria…we too love white peaches…
Looks so delicately delicious! Also nice to hear your doing well after the surgery, it must have been a relief after being in pain for ages
Thanks Raymund, the peach compote is super aromatic…
When we had a peach tree (trees actually), there were just so many. Making jams, preserves and/or compotes and crumbles is a great way to use them up. But .. more importantly, I am VERY glad to read that you are no longer in pain. Best news, ever!
Oh…peach tree…I am jealous…and thank you Ivy!
This is such a tasty fun way to use up all those gorgeous white peaches. Plus with just 3 ingredients and super easy to follow instructions, you’ve made this peach compote a breeze to make!
Yes, super easy and tasty…thanks Heidi!
Glad that everything turned out great and you are free from pain, Juliana.
Those white peaches look so gorgeous and I bet the compote tastes amazing too!
Thanks Angie…I love the delicate white peaches.