Wondering what to do with all those peaches you couldn't resist buying at the market? This sumptuous Peach Sauce (stewed peaches) comes together in minutes and is perfect for topping ice cream and a variety of desserts.Jump to Recipe Print Recipe
If you are looking for an easy recipe to make use of sweet and juicy seasonal peaches, this Peach Sauce made with fresh peaches will not disappoint. You'll find this sauce to be super versatile as it can be used to top a variety of desserts.
How to Make it
This Peach Sauce (or stewed peaches) is made with fresh peaches and simply spiced with ground cardamom and vanilla. It's lightly sweetened with a touch of pure maple syrup. If you like extra zing, you can add a hint of freshly grated ginger to the sauce.
Though I haven't tried it, you should be able to make this recipe with frozen peaches. You may just need to simmer the sauce for a bit longer.
- Fresh peaches
- Pure maple syrup
- Vanilla paste or extract
- Ground cardamom (optional)
- Fresh Ginger (optional)
- Start by peeling and chopping the peaches into bite sized pieces.
- In a saucepan over medium-low heat melt the butter. Add the maple syrup, vanilla and ground cardamom (if using). Whisk to combine and add the peaches. If desired, add about 1/4 tsp. of freshly grated ginger to sauce.
- Let the peaches lightly simmer over low heat for approximately 5 minutes or until the sauce begins to thicken. Remove the sauce from the heat and let it cool.
How to Serve
You can serve the peach sauce at room temperature or still slightly warm. If you're serving it on top of ice cream you'll have to let it cool to room temperature or else it will melt the ice cream.
I like to top the sauce with some toasted chopped pistachios (or nut of your choice) to add a delicious nutty flavor and a pleasant crunch and contrast to the soft silky peaches.
More Ways to Use Stewed Peaches:
- You can use this Peach Sauce to top slices of angel food cake or pound cake.
- It also makes a delicious topping for a vanilla cheesecake.
- You can make individual parfaits by layering diced pound cake and this peach sauce in small mason jars. Add in some toasted nuts or this Vanilla Almond Granola for some texture.
- This sauce is also delicious on top of crepes, pancakes and waffles.
How to Store
This homemade Peach Sauce can be refrigerated in an airtight container for up to five days.
More Recipes Made with Fruit
- Small Batch Plum Jam
- Fresh Peach and Blueberry Cake
- Plum Upside-Down Cake
- Pear and Blueberry Crumble
- Spiced Apple Galettes
- Blueberry Almond Crumble Galette
Fresh Peach Sauce
- 4 peaches
- 2 tablespoons butter
- 2 tablespoons pure maple syrup
- ½ teaspoon vanilla paste or extract
- ¼ teaspoon ground cardamom
- Peel and chop peaches into bite sized chunks
- In a medium sized saucepan, melt butter. Add maple syrup, vanilla and ground cardamom. Whisk to combine and add peaches. If desired, add about 1/4 tsp. of freshly grated ginger to sauce. Taste and add more to your liking.
- Let the peaches lightly simmer over low heat for approximately 5 minutes or until sauce begins to thicken. Remove from heat and let sauce cool.
- Top desired dessert with slightly warm or room temperature peach sauce. Optional, add chopped nuts of choice.
- Nutritional data is for the peach sauce only and doesn't include the nutritional value of the pictured ice cream and nuts.
- Peach sauce can be refrigerated for up to five days.
This post wast originally published in August 2018. It has been updated with new content. The recipe remains unchanged.