Today I am joining in with some blogging friends to celebrate and share a special recipe from a favorite cookbook! Sounds like fun doesn’t it?! It was great fun because I made a favorite recipe, Peach Cream Sauce! This fave recipe is special because it is incredible tasting and one of my favorite ways to take a “so so” dessert to a “licking the bowl” dessert! You can find this sweet treat sauce in “The Complete Book of Sauces”. The author, Sallie Y. Williams, has over 300 sauce and dressing recipes in this book, ranging from the classics to some unique flavor combinations I know you will love!
I made a few changes to the recipe because although I love the original recipe, which requires the sauce to be smooth, I wanted to change it up a bit and let bigger pieces of the fresh peaches be a part of the sauce this time. I think you will love it! I hope you find this sauce refreshing and full of flavor like I do!
Peach Cream Sauce
(makes approx. 2 cups of sauce)
(printable recipe at end of page)
4 large Peaches, peeled, stoned, and chopped
1 cup Water
1/4 cup Sugar
Pinch of Ground Cinnamon
1/2 cup Heavy Cream
1 tablespoon Butter
1 teaspoon Almond Extract
Vanilla Ice Cream
3 fresh Blueberries for garnish
I went ahead and used five fresh peaches instead of the four because mine were a little smaller than the large ones that the recipe called for.
In a large saucepan over medium heat, simmer the peaches, water, sugar, and cinnamon until the peaches are very tender, about 20 minutes. Transfer the mixture to a blender or food processor and chop until the peaches are in very small pieces, but not pureed. The original recipe is for the peaches to be pureed and become very smooth. I changed this up a bit so that the peaches still had a bit of a bite and are not smooth. If you want the sauce smooth, puree the ingredients. Return the fruit to the saucepan and beat in the cream, butter, and almond extract. Simmer over very low heat until thick, about 5 minutes. Serve hot or cold. Use right away.
Spoon sauce over a scoop of ice cream. Top with a few fresh blueberries. Enjoy!
Here are more favorite cookbook recipes from my blogging friends:
Favorite Cookbook Recipes
- 75% Whole Wheat Sourdough Bread by Karen’s Kitchen Stories
- Beef Noodle Salad Bowls by Making Miracles
- Charleston Receipts Hot Slaw by Palatable Pastime
- Cucumber Cashew Salad by A Day in the Life on the Farm
- Everything But The Bagel Avocado Chicken by Hezzi-D’s Books and Cooks
- Oat Nut Bread by That Recipe
- Peach Cream Dessert Sauce by The Freshman Cook
We share Recipes From Our Dinner Table! Join our group and share your recipes, too! While you’re at it, join our Pinterest board, too!
Peach Cream Dessert Sauce
Yield: 5-6
Author: The Freshman Cook
INGREDIENTS:
- 4 large Peaches, peeled, stoned, and chopped
- 1 cup Water
- 1/4 cup Sugar
- Pinch of Ground Cinnamon
- 1/2 cup Heavy Cream
- 1 tablespoon Butter
- 1 teaspoon Almond Extract
- Vanilla Ice Cream
- 3 fresh Blueberries
INSTRUCTIONS:
- In a large saucepan over medium heat, simmer the peaches, water, sugar, and cinnamon until the peaches are very tender, about 20 minutes.
- Transfer the mixture to a blender or food processor and chop until the peaches are in very small pieces, but not pureed.
- The original recipe is for the peaches to be pureed and become very smooth. I changed this up a bit so that the peaches still had a bit of a bite but are not smooth. If you want the sauce smooth, puree the ingredients.
- Return the fruit to the saucepan and beat in the cream, butter, and almond extract. Simmer over very low heat until thick, about 5 minutes.
- Serve hot or cold. Use right away.
- Spoon sauce over a scoop of ice cream. Top with a couple spoonfuls of peach sauce, and garnish with a few fresh blueberries. Enjoy!
