Peach season has finally arrived in Virginia and we've been enjoying them in so many ways. Today I made a quick peach sauce to serve with my Vanilla Dutch Baby (click here for step-by-step photos and recipe). Mmmm, it was so good. The sauce cooks in less than 2 minutes - everybody has 2 minutes, right? Great on ice cream or pancakes too.
Add sugar, cornstarch, water, cinnamon, and salt (amounts listed in the recipe below).
Stirring constantly, heat the mixture until it boils; boil for one full minute. Remove from heat and stir in 1/8 teaspoon pure almond extract (use the good stuff). You can leave the almond extract out if you don't care for it, but I love it and think the two flavors go very well together.
That's it - it's ready to eat. Wish you could taste it, but you're not here so I guess you'll have to make some for yourself. Enjoy!
Fresh Peach Sauce
makes 2-4 servings
1 medium ripe peach (5-6ounce weight)
6 tablespoons water
1 -2 tablespoons granulated sugar (depends on how sweet the peaches are)
1 tablespoon cornstarch
1/4 teaspoon fine salt
1/8 teaspoon ground cinnamon
1/8 teaspoon pure almond extract
Cut peach into slices or dice it into small pieces (I cut mine into 16 wedges); place in heavy-bottom saucepan.
Add water, sugar, cornstarch, salt, and cinnamon.
Stirring constantly, bring mixture to a boil and continue to boil for 1 full minute before removing from heat.
Stir in pure almond extract. Serve.