Wash the peaches well, remove the peach fuzz, then slice the peach in half along its crease, cutting all the way down to the seed. Scoop out the seed with a spoon.
Place the ingredients marked with a ※ in a pot, bring to a boil, then add the peaches and bring to a boil again. Skim off any scum, use a paper towel or sheet of aluminum foil as a drop lid, and simmer for about 10 minutes over medium heat.
Allow it to gently boil.
Flip the peaches over 2-3 times while cooking. Turn off the heat, add the peach liqueur, and allow it to cool in the pot. (The photo shows it with white wine.)
Once it has cooled, gently remove the skin of the peaches with your hands, place in a sterilized, air-tight container and store in the fridge.
If you are going to store these, allow the peaches to steep well in the syrup, and consume them within a week.
The alcohol content evaporates off while it's boiling, so these are also okay for those who do not drink alcohol.
The recipe worked with 3 peaches as well, so I changed the amount in the list of ingredients to 2-3 peaches.
I used them in a mousse. (Peach Mousse and Jelly. Recipe ID: 1172586)
Here they are in a Peach No-Bake Cheesecake (Recipe ID: 1186615).
You can try using it in the following recipes: Peach Bavarois Charlotte Cake (Recipe ID: 1188616)
Light Mousse Cake with Peach (Recipe ID: 1194382)
You should also this Peach Cheese Custard Tart (Recipe ID: 1196966).
Note: Red wine also makes it look beautiful, so I changed the image at the top. This photo shows how it looks using white wine.
Story Behind this Recipe
I bought lots of peaches, so I wanted to use them while they were still fresh.
If the peaches are ripe, you should be able to slightly reduce the simmering time; feel free to make adjustments as you like. If the skin has a deep colour, simmering the peaches with their skins gives the compote a beautiful pink colour (when using white wine). I recommend serving these the following day.