Peach & Earl Grey compote

Peach is the spongiest of stone fruits, and the one most susceptible to collapse, so take full advantage of both of these traits by simmering and infusing with aromats for a great way of using up squashy peaches and those earl grey tea bags at the back of the cupboard.


  • 8-10 ripe peaches
  • 2-3 tbsp runny honey
  • ½ cup (125ml) boiling water
  • 2 Earl Grey tea bags


  • Steep the tea in the boiling water for 5 minutes.
  • Chop peaches up into roughly 2cm chunks
  • Place all of the ingredients into a heavy-bottomed pot and bring to a gentle simmer, stirring occasionally and gently, until the peaches soften and the liquid becomes a glossy syrup.
  • Serve warm over yoghurt or ice cream, or pour into sterilised jar/s and store in the fridge for up to a week. Perfect for spooning over your breakfast porridge or bircher.


This will also work with nectarines or apricots.