Crockpot Peach Compote Recipe

Originally appeared July 17, 2008 during my one year slow cooking challenge.


Day 199.

Good morning! Today is my nine year anniversary of the second time that I married Adam. The first time was in Mr. Phillips' Economics class.

I remember being pulled to the front of the class to go over our budget and Mr. Phillips said, "$20? Your dining out budget is $20? Surely, Adam, you can do better than McDonalds when you treat your bride."

It still makes me smile when we grab anything at McDonalds.

Since we're such partiers, we're celebrating our anniversary by having Laura, from No Appropriate Behavior as a house guest. 

She and I are going to the BlogHer Newbie Party, and are leaving Adam and the girls home with a bowl of microwave popcorn and a well-worn copy of High School Musical.

But! when we return there will be fresh peach compote. Fresh peach compote with brandy. yum.

The Ingredients.

3 to 4 fresh peaches (I used 3 large ones)

1/3 cup brown sugar

1/4 cup brandy or apple juice

2 tablespoons salted butter

1/2 teaspoon ground cinnamon
1 teaspoon vanilla

The Directions.

I used my 1.5 quart mini crockpot for this. 

I heard back from Crock-Pot that they are no longer producing an adjustable-temperature 1.5 quart---the new ones just plug in and turn on like the Little Dipper. I

If you are looking for an adjustable little guy, there is a 2 quart size available.

(These are the crockpots I currently use and recommend)

Wash and slice your peaches. Put them into your crockpot. Cover with the brown sugar, brandy, the 2 tablespoons of butter, and the cinnamon and vanilla. There is no need to melt the butter beforehand.

Cover and cook for about 90 minutes, to 2 hours. If your crockpot has the temperature knob, go for high. So then you can eat it faster.

Serve over vanilla ice-cream.

The Verdict.

Beyond delicious. I wonder if I can get away with only eating peaches this way from now on?

this is very, very good.

Have a sweet tooth? Here are all the desserts!

Share this post