I used some bruised peaches to make compote. You can eat it plain, but I also recommend using it to make tarts or jelly. Here are the peach compote pieces with yogurt in a different dessert recipe.-In Step 2, if your peaches are soft, be careful not to simmer them for too long.-If you're making a lot at once, you can boil the peaches whole. If boiling whole, extend the boiling time a little. If you want to store the compote for a longer time, increase the amount of sugar and store in a sterilized jar. The amount of sugar in this recipe is reduced, so enjoy as soon as possible. Recipe by Yuuyuu0221

I received many peaches, so I made them into a compote before they went bad.Additional note: I added the simmering time.It depends how ripe the peach is, so cook until soft enough to poke through easily with a chopstick. Recipe by Shinamoro-rus

I bought lots of peaches, so I wanted to use them while they were still fresh.If the peaches are ripe, you should be able to slightly reduce the simmering time; feel free to make adjustments as you like.If the skin has a deep colour, simmering the peaches with their skins gives the compote a beautiful pink colour (when using white wine).I recommend serving these the following day. Recipe by Pu-kosan

This is a delicious way to use up and preserve all the peaches from my in-laws.Simmering with the peel turns the syrup into a beautiful light pink color.When storing in the refrigerator, consume within a week or freeze.Make this compote to use with a variety of desserts, it's handy to have on hand. Recipe by **yuri**

I made peach compote, so I decided to use it to make tarts. They're also good with fresh peaches.＊; Yogurt Custard Cream goes well with these tarts too.-If you make the compote a day ahead, the flavors soak in better. It's delicious.＊ I used store-bought tart crusts here. If you want to make homemade tart crusts, please take a look at.-The jam is used to make the tart glossy. Thin out the jam with a little water and then brush it on. Recipe by Yuuyuu0221

I bought two peaches. I turned one into compote and then into a gelée, and ate the other with ice cream.When eating as a compote, it seems that you can use 25% of the water for sugar.I use agar. The transparency shows a faint hint of the peach color. Make sure to boil the agar. It is different than using gelatin (it's more transparent!). Recipe by commeline.It's delicious paired with blancmange, which you can learn how to make here: https://cookpad.wasmer.app/en/recipes/148229-simplified-recipe-blancmange

When you make compote, make jelly using leftover syrup. For 4 gelatin cups. Recipe by Shinamoro-rus

This is a recipe to use up over-ripened peaches. I added some yogurt which was lying around. I came up with this on the fly.If you want the compote to be more pink, simmer the peach skin with it.There are 5 pieces of peach in the picture. You can also use a fresh peach. Recipe by Yuuyuu0221

Had a plain shop bought vanilla cheesecake and some peaches that where getting abit old... voilà! Wonderful juicy peach cheesecake

I've loved pears since I was a child. They are delicious fresh, but I wanted to use them when cooking both sweet and savory dishes, so I made a compote.Since the pears will be simmered, choose pears that are on the firm side. You can serve the compote with ice cream, chop it up and put it in yogurt, or use it for hors d'oeuvres, tarts and other sweets. Recipe by Usagi no Cima.

I bought nectarines and peaches at the same time but the peaches were the only ones being eaten.If you will be making a fruity sauce, place everything into a blender, including the skin. Recipe by Reonkunno mama

I always make this compote when American cherries are in season.The alcohol will evaporate off, so this is delicious even for those who don't drink alcohol. For children, you can replace the white wine with water. Add the Kirsch before turning off the heat to evaporate the alcohol. By the way, you can also make this with Japanese cherries. Recipe by Pu-kosan