Peach Melba Compote

Photography By D. Lucas Landis | June 01, 2013


Combine the water and lemon juice in a large bowl. Peel, pit and slice the peaches, adding them to the lemon juice water as you go. Add the sugar, toss to coat the peaches, and set aside for 2 to 4 hours to toughen the fruit. 

Transfer the peach mixture to a large nonreactive pot and slowly bring to a simmer. Continue to simmer, gently stirring occasionally, until the fruit is softened but not falling apart, 5 to 10 minutes. Remove from heat. Allow the compote to rest for 5 minutes, giving it an occasional gentle stir to release trapped air; it will thicken slightly. Skim off any foam.

Divide the raspberries among 4 clean, hot pint jars. Ladle the hot peaches into the jars, leaving . inch of liquid above the peaches and . inch of headspace between the top of the mixture and the top of the jar. Use the boiling-water method to process the jars for 10 minutes. Turn off the heat, remove the lids and let the jars rest in the water for 5 minutes.

Remove the jars and set aside for 24 hours. Check the seals, then store in a cool, dark place for up to 1 year.

Recipe from Put ’em Up! Fruit by Sherri Brooks Vinton Used by permission of Storey Press


  • 1 cup water
  • 1/4 cup bottled lemon juice
  • 4 pounds peaches
  • 4 cups sugar
  • 1 pint raspberries
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