Spiced Peaches or Spiced Peach Compote. #7 Peaches 8 ways..

Like sometimes happens, innkeeping life got in the way of posting Joyce’s yummy Spiced Peaches.  But.. they are sure worth the wait!

Served warm in the winter, made with fresh frozen peaches, or in the summer during peach season with fresh local peaches this is sure to please.  I’t a great way to enjoy the freshness of peaches in the middle of winter.


1 five-pound bag frozen peaches
1 cup water
1 cup sugar
2 tsp apple pie spice

NOTE:  we don’t buy apple pie spice, we make it.
2 parts cinnamon, 2 parts nutmeg, 1 part allspice:
mix well together.
1/2 tsp ginger
raspberries (optional)
dried cranberries (optional)
whipped cream (optional)


Put peaches and water in a pot on stove and start to cook.
When syrup begins to form, add 1/2 cup sugar.  When more syrup forms and the peaches separate, add second 1/2 cup of sugar, 2 tsp apple pie spice and 1/2 tsp ginger. Stir well and cook till peaches are tender, stirring frequently,  then cool. After cooling, place in fridge overnight.
Warm on stove in the morning, top with fresh raspberries or dried cranberries and a little whipped cream  if you like.

Makes about 10  1 cup servings.

Chambered Nautilus Bed and Breakfast Inn
Joyce Schulte
The Seattle Broad

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