Peach Raspberry Compote - Filling for Cakes
Easy, 5 ingredient peach and raspberry compote. Perfect for filling cakes, macarons, pavlovas, cupcakes etc.
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.
Notes
The calorie information is an estimate provided as a courtesy based off the website https://caloriecontrol.org/healthy-weight-tool-kit/food-calorie-calculator/. It will differ depending on the specific brands and ingredients that you use.