Peach Compote with Cardamom, Ginger & Mint

This quick compote comes together in minutes — with ginger, cardamom and a touch of mint to brighten it up. It’s perfect spooned over yogurt, pancakes, my Indian-spiced rice pudding or just enjoyed on its own. A little rose water makes it feel extra special.

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5 from 1 vote

Peach Compote with Cardamom, Ginger & Mint

Quick peach compote with ginger, cardamom and mint. Lightly sweet, gently spiced and ready in minutes – perfect for yogurt or dessert.

Prep Time5 minutes mins

Cook Time8 minutes mins

Course: compote

Servings: 2

Calories: 116kcal

Ingredients

• 3 ripe peaches diced
• 1 tablespoon coconut sugar or maple syrup adjust to taste
• 2 tablespoon water
• 1 teaspoon fresh ginger finely grated
• ¼ teaspoon ground cardamom
• 1 teaspoon fresh lemon juice
• 4 –6 fresh mint leaves finely chopped
• 1 teaspoon rose water or a small pinch of cinnamon optional

US Customary - Metric

Instructions

• Pit the peaches and cut them into small cubes.
• In a small saucepan, combine peaches, water, ginger, cardamom, sugar and lemon juice.
• Simmer over medium heat for 6–8 minutes, stirring occasionally, until the fruit is soft but still slightly holds its shape.
• Remove from heat and stir in the chopped mint and optional rose water or cinnamon.
• Let it cool slightly — serve warm or chilled.

Notes

• Peach ripeness: Ripe but still slightly firm peaches work best — they hold their shape while cooking and give the compote a better texture.
• Sweetness: Adjust sugar or syrup based on the sweetness of your peaches. Some varieties (like white peaches) may need less.
• Storage: Keeps well in the fridge for up to 4 days in an airtight jar. Tastes even better the next day.
• Serving suggestions: Delicious over yogurt, porridge, pancakes, ice cream, or even alongside soft cheeses.

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Twist Ideas

• 1. Add berries: Stir in a handful of raspberries or blueberries in the last 2 minutes of cooking for added color and tang.
• 2. Make it citrusy: Swap lemon juice for orange or lime zest and juice for a brighter twist.
• 3. Creamy version: Serve warm over a dollop of whipped ricotta or mascarpone, then drizzle with honey.
• 4. Spiced variation: Add a pinch of ground cinnamon, clove or star anise for a deeper, cozy flavor.
• 5. Boozy version: Deglaze the pan with 1–2 tablespoon of white wine, rum or peach liqueur just before removing from heat.
• 6. Make it savory-sweet: Add a tiny pinch of chili flakes or a grind of black pepper to serve as a chutney alongside grilled halloumi, pork or roasted eggplant.
• 7. Herbal twist: Try swapping mint for fresh basil, thyme or lemon verbena for a different aromatic profile.
• 8. Rose garden vibe: Use both rose water and a few edible rose petals for a floral, romantic version – perfect for pairing with vanilla ice cream.

Nutrition

Calories: 116kcal | Carbohydrates: 29g | Protein: 2g | Fat: 1g | Saturated Fat: 0.04g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.1g | Sodium: 42mg | Potassium: 281mg | Fiber: 3g | Sugar: 23g | Vitamin A: 734IU | Vitamin C: 9mg | Calcium: 11mg | Iron: 1mg

FAQ

Can I use frozen peaches?
Yes. You can make this compote with frozen peaches—just thaw them slightly before cooking and skip the added water since frozen fruit releases more liquid. The flavor stays great, though the texture may be a bit softer.

What can I use instead of coconut sugar?
Maple syrup, honey, or light brown sugar all work well. Just taste as you go, since sweetness levels vary depending on how ripe your peaches are.

Do I have to use rose water?
No, it’s completely optional. It adds a light floral note, but you can skip it or replace it with a small pinch of cinnamon or vanilla extract.

Can I make this ahead of time?
Definitely. The compote keeps well in the fridge for up to 4 days and the flavors even deepen a little overnight. You can enjoy it cold or gently reheat it before serving.

Can I double the recipe?
Yes. Just use a slightly larger saucepan so the fruit cooks evenly. The cooking time may increase by a few minutes.

Is it possible to can or freeze this compote?
You can freeze it in small jars or containers for up to 2 months. For canning, you’d need to follow standard safe canning procedures, but freezing is much simpler and keeps the flavor bright.

What other fruits could I use?
This recipe also works beautifully with nectarines, apricots, or a mix of summer fruits like berries. Keep the same base method and adjust sugar to taste.

This peach compote has become one of those little recipes I make on repeat all summer — quick, light, and endlessly versatile. It’s the kind of thing that turns even plain yogurt or oats into something that feels special. If you give it a try, I’d love to hear how you served yours.