Peach Waffle Syrup Recipe
- 1 package (20 ounces) frozen unsweetened peach slices, thawed and chopped
- 2 cups water
- 1/2 to 2/3 cup confectioners' sugar
- 1/8 teaspoon ground cinnamon
- 1 tablespoon cornstarch
- 2 tablespoons cold water
- In a large saucepan, combine the peaches, water, confectioners' sugar and cinnamon. Bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes.
- Combine the cornstarch and cold water until smooth; gradually add to the peach mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Yield: about 3-1/2 cups.
Reviews for Peach Waffle Syrup(4)
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This was a delicious topping for pancakes and waffles when fruit is in season, although I did reduce the sugar. I used fresh local peaches and they were so sweet they didn't need all the sugar, I used about 1/4 cup.
I make fruit syrups with 4 cups fruit, 4 cups sugar, 3 tbls lemon juice, 1/2 package of SureJell, bring to a boil, boil to minutes and can it. If it thickens, just shake the jar or stir before using. You can use any fruit you like and add spices as you wish. Almond extract is good with cherry, cinnamon and nutmeg with apple, etc. If I were going to can this recipe I'd leave out the cornstarch, which breaks down during canning and isn't advised, and thicken when I was ready to use it.
If not able to can, perhaps freeze? I'm going to try it!
Do you know if this can be canned? The same as would would jelly, etc
This was a great recipe! Perfect for the fresh summer peaches I got at the farmers market. I used about 1 cup of sugar to add a little extra sweetness.