Adapted from the Better Homes and Gardens Dessert Cookbook (1960)
Four Ingredients, Fifteen Minutes
This fast and easy peach and ginger compote comes from the Better Homes & Gardens Dessert Cookbook from 1960, and it’s a gem of a recipe: four ingredients, fifteen minutes of active work, and a result that tastes like considerably more thought went into it.
Sliced peaches are tossed with fresh orange juice, honey, and crystallized ginger, then left to chill for several hours while the flavors meld and the ginger works its way through the fruit.
A Few Notes
The crystallized ginger is the ingredient that makes this compote interesting. It brings gentle heat that keeps the compote from being one-dimensional, and it plays particularly well against the sweetness of ripe summer peaches. The orange juice adds brightness, and honey — which pairs naturally with both ginger and citrus — rounds everything out with a floral sweetness.
How to Use It
The compote is wonderfully versatile. It’s excellent spooned over pound cake or vanilla ice cream, stirred into yogurt, or served alongside waffles, pancakes, or crepes for a weekend breakfast that feels a little special. It would also make a lovely addition to a cheese board, where the sweetness and spice play well against aged or creamy cheeses.
Speaking of pound cake — this Orange Cream Pound Cake (a recipe from the 1930s) is the obvious choice! The citrus threads through both recipes and makes them feel like they were designed for each other, even though they come from two different eras.
Drop a comment below if you made this recipe – I’d love to know!
Peach and Ginger Compote
Ingredients
- 2 cups sliced peaches
- ¼ cup fresh orange juice
- 2 tablespoons honey
- 1 tablespoon finely chopped candied ginger
- Dash of salt
Instructions
- Combine all ingredients in a bowl and mix gently.
- Transfer to an airtight container and chill thoroughly before serving.
- This is delicious spooned over pound cake, waffles, or pancakes — or as a topping for ice cream and yogurt. It's also a great addition to any charcuterie board.
- Store: Refrigerate in an airtight container for up to 3–4 days.
