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.
- 1/2 cup water
- 3 tablespoons sugar
- 2 tablespoons cornstarch
- Dash ground nutmeg
- 1 cup sliced peeled fresh peaches
- 1/8 to 1/4 teaspoon almond extract
- In a large saucepan, bring water, sugar, cornstarch and nutmeg to a boil; boil for 1 minute. Add peaches. Bring to a boil; boil another 1-2 minutes. Remove from the heat; stir in extract. Serve warm. Yield: 1-1/4 cups.
Originally published as Fresh Peach Sauce in Cookin' Up Country Breakfasts Cookbook 1994, p46
Reviews for Fresh Peach Sauce
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Reviewed Sep. 5, 2013
"Great summertime dessert. Double the recipe as it won't be enough. This is a quick, simple dessert."
Reviewed Nov. 21, 2012
"Going to try this with a spice cake that I make my husband for his birthday... sounds yummy!"