Peach Raspberry Compote – Filling for Cakes
This Peach Raspberry Compote Recipe is an easy, 5 ingredient recipe that is perfect for filling cakes, macarons, cheesecakes, pavlovas or even just adding to yoghurt for a fruity sweet treat. In this recipe, I used fresh peaches but you can also use frozen or even canned peaches! Similarly, I used frozen raspberries but you can use fresh if you prefer. The flavours are reminiscent of a classic peach melba dessert. It’s not too sweet and bursting with flavour. This compote keeps for up to 1 week in the fridge and can be frozen for up to 3 months. It’s a perfect make ahead filling for your bakes.
So how do I make this Peach Raspberry Compote from scratch?
This cake filling comes together so easily in just a few easy steps. Begin by adding the chopped peaches and sugar to a large deep pan or saucepan. Mix together. Cook for 1-2 minutes on a medium heat until the peaches start to release their juices. Add 100 grams of water and the vanilla paste or extract . Mix together and cook for another 5-6 minutes on a medium heat until the peaches have started to soften. Add the raspberries and mix well, continuing to cook for another 1-2 minutes.
Mix the cornflour with the remaining 50 grams water until smooth. Pour the cornflour slurry into the pan and mix immediately. Cook on a medium heat for 4-5 minutes, stirring often, until the compote has thickened significantly. Transfer to an airtight container and allow to cool at room temperature before storing in the fridge for up to 5 days.
Frequently Asked Questions
You can use fresh peaches of any variety; white, yellow, donut peaches or even nectarines work well in this recipe. You can also used frozen or canned peaches. If using canned peaches, make sure to drain and rinse off any syrup before gently patting dry before using.
They are similar, in that they have similar ingredients however a coulis is usually very smooth where a compote can be chunky.
It’s possible you haven’t cooked it enough. The cornflour should be cooked for 4-5 minutes on a medium heat to thicken the juices and water. The compote will also thicken a little as it cools.
Yes, absolutely. This compote can be frozen for up to 6 months in an airtight container. To defrost, leave at room temperature for 3-4 hours before using.
For Cake Recipes you could fill with this Peach Raspberry Compote, check out my Cake Category, here.
Maybe you want to take a peek at more Dessert Recipes? You can check out my Dessert Category, here.
Peach Raspberry Compote – Filling for Cakes
Equipment
- 1 deep pan or saucepan
- 1 Rubber Spatula or Wooden Spoon
- 1 Small Bowl
- 1 fork or small whisk
- 1 Airtight container
Ingredients
- 300 grams peaches, roughly chopped into large chunks fresh or frozen
- 150 grams caster sugar
- 150 grams water
- 1 tsp vanilla paste or extract optional
- 150 grams raspberries fresh or frozen
- 20 grams cornflour
Instructions
- Begin by adding the chopped peaches and sugar to a large deep pan or saucepan. Mix together.
- Cook for 1-2 minutes on a medium heat until the peaches start to release their juices. Add 100 grams of water and the vanilla paste or extract . Mix together and cook for another 5-6 minutes on a medium heat until the peaches have started to soften.
- Add the raspberries and mix well, continuing to cook for another 1-2 minutes.
- Mix the cornflour with the remaining 50 grams water until smooth.
- Pour the cornflour slurry into the pan and mix immediately.
- Cook on a medium heat for 4-5 minutes, stirring often, until the compote has thickened significantly.
- Transfer to an airtight container and allow to cool at room temperature before storing in the fridge for up to 5 days.
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