Peach sauce for ice cream

CHICOPEE, Mass. (Mass Appeal) – New England peach season may be short, but it sure is sweet! Personal Chef Bill Collins from joined us to share a peachy recipe!

Peach Sauce

1/3 cup water
1/3 cup sugar
2 teaspoons cornstarch
4 peaches, peeled, with pit removed, cut into 1″ pieces
¼ teaspoon vanilla extract
¼ teaspoon ground cinnamon

1. In a saucepan, combine the water, sugar, and cornstarch. Bring to a boil over medium heat.
2. Once the sugar has dissolved, add the diced peaches and simmer for 5-10 minutes, or until the peaches are cooked through.
3. Remove from heat and stir in vanilla extract and cinnamon
4. Serve hot, warm or cool over vanilla ice cream

Makes about 3 cups.

You can substitute Amaretto (or another favorite liqueur) for the vanilla.
There are at least three ways to peel a peach:
a. With a peeler
b. With a paring knife
c. If the peaches are not very ripe, place them in boiling water for 1 minute, and then immediately put them in ice water until they’ve cooled

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