Fresh Peach Sauce Recipe

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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.
TOTAL TIME: Prep/Total Time: 15 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 15 min.
MAKES: 4 servings


  • 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

Nutritional Facts

1/4 cup: 23 calories, 0g fat (0g saturated fat), 0mg cholesterol, 0mg sodium, 6g carbohydrate (0g sugars, 1g fiber), 0g protein Diabetic Exchanges:1/2 fruit


  1. 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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Reviewed Sep. 16, 2015

"I didn't have any fresh peaches, so I used frozen and just cut back on the water. We ate this over pancakes and my son kept asking for more!"

Reviewed Jul. 4, 2015

"With extra water and 2 cups of peaches, this came out lovely, but the amount of cornstarch the recipe calls for would be way too much for 1 cup of peaches. We ate it over dutch babies."

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 Edited Jul. 5, 2015

"Going to try this with a spice cake that I make my husband for his birthday... sounds yummy!"

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