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.

Peach compote with yogurt, a sprinkle of pistachio and a hint of lemon - simple, bright and just sweet enough.

Works beautifully with oats and fruit. A spoonful of this compote makes even plain oats feel like something special. For me it’s the perfect breakfast. If it sounds like yours too, here’s how to make it:

Print Recipe

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

Cook Time8

Course: compote

Servings:

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.

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