I like to make my breakfast table as pretty as possible. This peach sauce adds a warm golden color to the table and terrific flavor to pancakes, waffles and French toast.
- 3 tablespoons sugar
- 2 teaspoons cornstarch
- Dash ground nutmeg
- 1/2 cup water
- 1 cup sliced peeled fresh peaches
- 1/8 to 1/4 teaspoon almond extract
- In a small saucepan, mix sugar, cornstarch and nutmeg; stir in water until smooth. Add peaches; bring to a boil, stirring constantly. Cook and stir 2-3 minutes or until thickened. Remove from heat; stir in extract. Serve warm. Yield: 1 cup.
Originally published as Fresh Peach Sauce in Cookin' Up Country Breakfasts Cookbook 1994, p46
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