My Peach Compote with Ginger & Bourbon recipe combines three of my favourite flavours into a super simple sauce which is incredibly versatile. Perfect whether served with pancakes, a simple sponge or just added to vanilla ice cream. Best of all, it only takes about 10 minutes to make.
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Tinned peaches are probably the most commonly eaten fruit in my house. This compote is very similar in flavour to the base for my Peach and Ginger Crumble but with added bourbon. This is a stellar addition in my book!
A good 10 minute recipe is a cracking addition to your cooking arsenal. The trick is to make sure that you always keep a couple of tins of fruit in your cupboard. I generally keep tins of peaches and black cherries. Real grownups that eat the full gamut of fruit available may wish to branch out a little more!
I first made this specific compote to serve with my Scotch Pancakes when I made a Pancake Feast for friends on Shrove Tuesday. I’ve made it several times since because it is just so versatile.
Make Bourbon Peach Compote with Ginger into a Feast
I truly believe that you can make any dish into a proper feast! Whether that’s a feast for one after work on a Tuesday, a casual feast for four on a Friday evening or a feast for 12 for a special occasion!
Ingredients for Bourbon Peach Compote with Ginger
I have used tinned peaches because I always keep them around. There is no faffing with blanching and peeling skins, finding the fruit isn’t ripe enough or spending time to cook it down/soften it up.
Of course that isn’t to say that you can’t use fresh peaches. Each tin is roughly equivalent to 3 fresh peaches. But you will need to peel and cook them down before adding the other ingredients.
The most unusual ingredient in this recipe is “Stem Ginger”. These are the balls of candied ginger that are usually found in jars and are amazing for baking. I also use the syrup from the jar which has lots of flavour too – don’t waste it!
If you can’t get hold of stem ginger, just substitute 1 tbsp Ground Ginger for each ball. It will still be super sweet and spicy.
I am a Jack Daniel’s girl (yes I know, JD is Tennessee Whisky – don’t @ me) but for the purposes of recipes like this compote, any bourbon will do. I do tend to have a bottle of the Aldi version of absolute mysterious origins in the house. (Seriously, try to look into it – there is zero info available!)
You could equally substitute another alcohol. A golden or dark run would be perfect, as would a spiced one like my favourite Bacardi Oakheart. Another whiskey would also work great too.
You can switch up the fruit and/or the alcohol to make a wide variety of tasty compotes. Black cherry and brandy? Apricot and limoncello? Pineapple and malibu? Oooh…..pineapple and malibu…I’m in!
For lighter fruits/spirits, I would use white rather than dark brown sugar and I’d leave out the ginger if the flavour doesn’t seem to fit.
You can check out my dedicated recipe for a Simple Blueberry Compote – no booze in that one but just as delicious!
Make it Vegetarian or Vegan
There are no meat or dairy ingredients in this recipe and it is therefore suitable for both vegetarians and vegans! Do obviously make sure that whatever you are serving it with is also suitable. Regular vanilla ice cream tends to be a no-no on the vegan front!
Make it Allergy Friendly
This recipe is free from nuts, dairy and egg.
Gluten Free: Bourbon is considered by some to be safe for coeliacs etc but it is made with up to 49% gluten containing grains like barley, rye and wheat. Despite the distillation process that makes it safe for many, some people still can’t tolerate the gluten content.
You will either know your own body and if you are cooking for someone else – just ask them. As an alternative, rum does tend to be gluten free but as always, its best to check.
Please note that this recipe may contain other allergens not referred to above and any variations suggested have not been tested unless otherwise stated. For more information regarding any dietary information provided on this website, please refer to my Nutritional Disclaimer.
Equipment Notes for Bourbon Peach Compote with Ginger
I have silicone spatulas in every shape and size and use them for nearly everything. It really is worth investing in one (or 17). This recipe is a perfect example of their power in comprehensively scraping down the sides of the pan. You do not want little bits to stick to the side of the pan and burn.
A comprehensive list of the equipment used to make this recipe is included in the main recipe card below. Click on any item to see an example. There are no hard and fast rules so many items can be sensibly substituted to achieve the same results.
The compote will last up to a week in the fridge and can be frozen. Its the perfect get-ahead food! Just reheat in a pan or in the microwave.
Leftover Bourbon Peach Compote with Ginger
Pop leftovers in the fridge and they will inevitable be used up during the course of the next week. Or freeze it until the next pancake extravaganza!
Bourbon Peach Compote with Ginger Tips
Do heat the compote gently. Vigorous boiling will just turn the compote bitter and it will probably take quite some time to clean the pan out!
For the same reason, I don’t tend to stray too far from the hob when cooking the compote.
And I stir it regularly.
Don’t forget to let me know in the comments if you try making this recipe – I want to know what you think and if you made any substitutions, how did it turn out?
Still Have Questions?
Simple! Just contact me and I will do my best to help as quickly as I am able. Head over to my Contact Me page, any of my social media channels or post a comment at the bottom of this page and I’ll see what I can do.
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More Ginger Recipes
Peach Compote with Ginger & Bourbon Recipe
- 410 g Canned Peach Slices in Juice - or halves
- 1 ball Stem Ginger
- 1 tbsp Dark Brown Muscovado Sugar
- 2 tbsp Bourbon
- Chop 410g Tin Peach Slices or Halves in Juice into small pieces and add to a small saucepan along with the juice from the tin.
- Finely chop 1 ball Stem Ginger and add to the peaches along with 1 tbsp Dark Brown Sugar.
- Place the pan on a medium heat and bring to a gentle boil, stirring the sugar in until melted.
- Leave to simmer gently for 10 minutes.
- Add 2 tbsp Bourbon and leave the compote to simmer gently for 2 to 3 more minutes.
- Serve as you wish.