The fresh peach sauce is so versatile! You can put it on ice cream, cake, yoghurt, or even make popsicles or Peach Bellinis with it. It’s super easy to make and tastes amazing.
I like to make a big batch and store it in smaller containers in the freezer. That way, I can enjoy it whenever I want, even if it’s not peach season anymore.
This peach sauce will last in the fridge for 3 days, or you can freeze it for up to 3 months. You can also do it, just like you would applesauce. It’s a delicious way to enjoy the taste of fresh peaches all year round!
Peach Sauce Recipe
Equipment
- Cutting Board
- Knife
- Deep-sided pan
- Spoon or spatula
- Blender
Ingredients
- 7 Peaches skinned and pits removed
- Juice of 1 lemon
- 3/4 cup Sugar
Instructions
- Skin the peaches before or after cooking.
- Cut each peach in half and take out the pit.
- Put about 1 inch of water in the bottom of a deep pan.
- Add the peach halves to the pan and simmer on medium heat for about 20 minutes. Don’t let them boil.
- Blend the softened peaches using a blender, food processor, or stick immersion blender until smooth.
- Put the peach puree back on the heat.
- Add lemon juice and sugar.
- Heat until the sugar is completely dissolved, about 10 minutes.
Notes
- You can make this sauce in any quantity you like.
- If your peaches are very sweet, you might want to use less sugar.
- I prefer a smooth sauce, but you can leave it chunky if you like that texture better.
Nutrition Facts:
| Nutrition | Value |
|---|---|
| Calories | 88 kcal |
| Carbohydrates | 22g |
| Potassium | 178mg |
| Fibre | 1g |
| Sugar | 22g |
| Vitamin A | 285IU |
| Calcium | 8ng |
| Vitamin C | 10mg |
Can I Use Frozen Peaches?
Yup! Frozen peaches are a breeze to use since they’re already peeled and pitted. Using freshly frozen peaches will make your peach sauce recipe quick and easy!
Do I Have to Peel the Peaches?
Yep, we recommend peeling the peaches to keep your sauce smooth and silky. Leaving the peels on might give the sauce an odd texture.
Which Peach Tastes the Best?
Clingstone Peaches: These peaches may cling tightly to the stone, but they’re super sweet, soft, and juicy compared to freestone peaches. They’re perfect for baking, canning, making jams, or just eating fresh off the tree.
