This simple peach sauce has a hint of vanilla and is perfect over pancakes, waffles, oatmeal or ice cream. In fact, there’s not much it isn’t good on!
This easy to make peach sauce has that great balance of sweet and tart. There is a hint of vanilla and plenty of fruity goodness.
It cooks up quickly with very little effort and is perfect drizzled over so many things. This time we used some on pancakes and a little on some vanilla ice cream.
Both were absolutely fabulous. This simple peach sauce brought great flavor and a little bit of texture with the chunks of peaches.
It would also be great on a German pancake or even a slice of condensed milk cheesecake. Of course it would be wonderful on sourdough waffles too.
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What kind of peaches should you use to make this sauce?
You could certainly use all of the beautiful fresh peaches that are out right now. I decided to take it easy on myself and use frozen so I wouldn’t have to peal or pit them.
I wanted to have decent sized chunks of peaches left in the sauce, so I left the pieces bite sized. You can chop them smaller, or hit the cooked sauce with immersion blender if you want a smoother sauce.
How Do You Make A Thicker Peach Sauce?
As written, you will have a peach sauce that is syrupy and perfect for pancakes etc. If you want a thicker sauce, either just cook it for longer or stir in a slurry made from 1 teaspoon cornstarch and a teaspoon or two of water at the end of the cook time.
Simple Peach Sauce
Ingredients
- 2 pounds peaches frozen or fresh
- 2 Tablespoons lemon juice
- 1½ cups granulated sugar
- 1 Tablespoon vanilla extract
Instructions
- Peel, skin and pit 2 pounds peaches. Chop into large pieces and place into large heavy bottomed saucepan.
- Stir in 2 Tablespoons lemon juice and 1½ cups granulated sugar. Bring to a boil, stirring occasionally.
- Drop to a simmer and continue to cook over low heat for about an hour or until fruit is soft and the liquid is thick and syrupy.
- Remove from heat and stir in 1 Tablespoon vanilla extract.
- Use while warm or refrigerate until ready to use.
Notes
- You can use frozen peaches if you don’t have fresh peaches.
- For a smoother sauce, use an immersion blender after it has been cooked down or put the sauce in a blender and pulse until you get your desired consistency.
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Mmmmmm… We are making some vanilla ice cream tomorrow, and I think I may have to make a batch of this to enjoy with the ice cream!
It would be perfect over ice cream!!! And I'm jealous. Though my mom is bringing some homemade ice cream over tomorrow, so I'm in for a treat too!
I love enameled cast iron! It's always so surprising how easy these are to clean. The enamel is so naturally nonstick that some hot water and a light scrub takes food off in a jiffy.
Isn't it amazing? I love the even heating and the versatility, but the fact that it cleans up easily really keeps them in heavy rotation! Thanks!
I love my cast iron Dutch ovens. I have 2. My daughter reminds me on occasion not to "get rid" of them when I say something about reorganizing and cleaning out. I got them 46 years ago when I got married.
This sauce sounds perfect over pound cake and ice cream.
Wishes for tasty dishes,
Linda
Oh my goodness! Definitely don't get rid of them. I have a friend who keeps telling me her kids will inherit hers. It is amazing how durable they are and how useful too! Pound cake and ice cream would be perfect. I have a feeling I will be making another batch soon!
Oh I'm all over this!! Peaches are my jam, lol!! I love it when you use the vanilla bean paste!! Oooh I'm thinking over that ice cream like sooooon!!!
Ha! Mine too. Now I want some ice cream and more peaches! I made a jam too, I'll probably share it soon. I can't get enough peaches!