- 1 teaspoon cornstarch
- 1/4 cup water
- 2 tablespoons apricot jam or preserves
- 1/2 teaspoon lemon juice
- 1-1/2 teaspoons sugar
- 3/4 cup sliced fresh or canned peaches
- Vanilla ice cream
- In a small saucepan, mix cornstarch and water. Add the jam, lemon juice and sugar; bring to a boil. Cook and stir for 1-2 minutes; reduce heat. Add peaches and heat through. Serve warm over ice cream. Yield: 3/4 cup.
Originally published as Peachy Dessert Sauce in Reminisce Extra June 1996, p47
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