A simple, delicious homemade peach sauce that calls for just THREE ingredients. This recipe contains no cornstarch and you can make it thick or thin, smooth or chunky, and with fresh or frozen peaches, all the details can be found below.
Use it as a topping for pancakes, waffles, cheesecake, ice cream, yogurt, oatmeal, and more!
You may not have had peach sauce before because the other fruit sauces tend to get all the attention but once you try it, you'll wonder why it took you this long!
Peach sauce is just as delicious as all the others. It's sweet, but at the same time, tangy, and it's not only great for drizzling on top of ice cream, but it also makes the perfect topping for so many desserts and breakfast recipes (see below for lots of suggestions on how to use it).
This summery sauce is naturally vegan (as long as you use vegan sugar, see the FAQ section below) and gluten-free.
If you're looking for other fruit sauces and topping recipes, you can find them here:
Ingredients You'll Need
All you need is THREE ingredients to make the best peach sauce recipe; one of the most delicious dessert toppings you can make!
You'll notice that this is a peach sauce without cornstarch, it does not require any thickener since it thickens naturally.
Peaches - If it's peach season, fresh, juicy peaches will give you the very best results. I use yellow peaches, but white peaches would also work fine. If peaches are not in season, you can use frozen peaches. I provide details on how to use frozen below.
Sugar - I use organic cane sugar for this recipe but white sugar can also be used. The amount you use will vary based on how sweet your peaches are and how sweet you want your sauce to be. If you are using in-season, fresh peaches, they will naturally be very sweet, so you will use less sugar to make a sauce that is sweet but still has a slight bit of tartness, the perfect balance.
Frozen and out-of-season peaches are usually less sweet, so you'll need to add more sugar. I provide a range in the recipe. You can start with the smaller amount and build up the sweetness. I have not tried making this recipe with any other sweeteners (like brown sugar, coconut sugar, or maple syrup) or any sugar alternatives.
Lemon Juice - Freshly squeezed lemon juice helps to brighten the flavour. Lemon extract cannot be used, and I have not tried it with bottled lemon juice.
How to Make It
(Note: I’ve outlined the step-by-step on how to make this recipe here, but find the full recipe, ingredients, and directions at the end of this post.)
Prepare the Peaches
1. Start by rinsing and cutting the peaches into eights and then peel the skin off each piece. You can peel peaches in two different ways.
- The first is to carefully peel the skin with a paring knife, taking extra care to not peel away any of the fruit.
- The second easy way is to blanch them in boiling water, this makes the skin extremely easy to remove.
2. Chop the peaches into small pieces, like in the picture below. Depending on your preference, you can chop them smaller, it's up to you, but keep in mind that the peaches will break down a little as they cook.
3. Add all the sauce ingredients to a medium pot.
4. Mix everything and then place the pot on the stove over medium heat.
5. Heat the mixture, uncovered, until it starts to bubble. Turn the heat down to medium-low and simmer uncovered for 15-20 minutes so it can reduce (timing is based on whether you want a thin or thick sauce, details are in the recipe).
6. Cool the sauce in the pot and then enjoy.
It may look thin after it has cooked, but it will thicken as it cools and thicken even more after it is refrigerated.
Using Frozen Peaches
If juicy seasonal peaches are not available or they're out of season, you can still make this sauce with frozen peaches. You'll need unsweetened sliced, frozen peaches.
If you are using frozen peaches, the taste of the frozen sauce isn't going to be as fresh in comparison. Start with 3 tablespoons of sugar, and depending on how sweet the frozen peaches are, you may need to use a little more, BUT, despite these things, the finished compote is still delicious and it's a great stand-in when fresh peaches are not available.
Note that the cooking time is different if you will be using frozen peaches, all of the details are in the recipe notes below.
After the sauce has fully cooled, transfer it to a jar or airtight container and keep it in the refrigerator for up to 7 days. When you’re ready to serve it, bring it back up to room temperature, warm it up slightly, or serve it cold.
After your peach topping cools completely, transfer it to an airtight, freezer-friendly container and store it for up to 3 months.
When you're ready to use it, thaw it in the refrigerator and when you’re ready to serve, bring it back up to room temperature or serve cold. If you prefer warm peach sauce, warm it up slightly.
How to Use It
There are so many things you can drizzle this peach sauce on, here are some ideas:
- french toast, pancakes, waffles, crepes
- plain yogurt and parfaits
- vanilla ice cream and sundaes
- oatmeal (like flax oatmeal, blueberry oatmeal, or overnight oats)
- panna cotta
- pound cake
Another great way to use it is as a dipping sauce or as a cake or cupcake filling.
If you will be using it as a cake or cupcake filling, you'll need to simmer it for longer than the time stated in the recipe, see the recipe notes for info.
Tips for Success
- Measure and have all your ingredients ready to go before starting. This will make the process run smoothly, quickly, and easily.
- Measure everything correctly. I highly recommend using a scale to weigh your peaches (this is one I have (Amazon Link)).
- Use fresh, sweet peaches, if possible. Fresh will give you the best-looking and tasting sauce.
- If the fruit pieces are a little too chunky after the sauce is done, you can mash them a little using a potato masher. Frozen peaches are more firm than fresh, so they will not break down too much.
- If you want a smooth peach sauce, after it has cooked and cooled a little, blend to the consistency you like using a blender or an immersion blender. You can also purée just half so it's less chunky, or you can take it a step further and make it a peach coulis by blending it very well so there are absolutely no chunks or fibrous pieces and then running it through a sieve.
- If the sauce is too thick after it has been refrigerated, warm it up on the stove or in the microwave and it will loosen up.
- If you want to add a little bit of spice to the sauce, add a very small amount (start with ⅛th of a teaspoon and add more as needed). Warm spices work well with peaches, try ground cinnamon, ground nutmeg, or ground ginger (a little grated fresh ginger can be used instead of ground ginger to make it a ginger peach sauce!). If you add spices, just add a little so the colour and natural flavour are not overpowered.
- If you want to add an extract to your sauce, add ¼ - ½ teaspoon of vanilla extract or ⅛ - ¼ teaspoon of almond extract while it's cooling and stir. If you add extract, just add a little so the natural flavour is not overpowered.
- Read this post from beginning to end before making the recipe, it contains lots of helpful tips and info on how to make this sauce perfectly, every single time!
- For the very best results, follow the recipe exactly as it’s written.
Some brands use animal bone char to process their sugars, making them not vegan, but luckily, some brands don’t use this process, like Wholesome Sweeteners, Trader Joe’s brand, Whole Foods’ 365 brand, and Redpath (Canadian brand). If you can’t find any of these, your best bet is to look for organic sugar, which will always be vegan.
Yellow peach or white peach varieties will both work well. The best type is whatever is fresh and local to you, so whether that happens to be Georgia peaches, Ontario peaches, or peaches from whatever part of the world you live in, use those for the best peach sauce. If you can't find local and fresh, frozen can be used, too.
Yes! Simply replace the peaches in this recipe with nectarines and follow the recipe as it's written.
Need a bigger batch? This recipe can easily be doubled if you need more!
If You Make This Recipe...
Please let me know by leaving a comment and rating below or by posting a picture of your fresh peach sauce on Instagram and tagging me so I can see it! (I'm @delightfuladventures on Instagram)
And If You Like This Recipe...
You may also like these other summer fruit recipes:
Easy Peach Sauce (Fresh or Frozen Peaches)
- 1 pound (454g) fresh peaches (Roughly 3-4 peaches, depending on size. If using frozen peaches, and/or cup measurements see notes below for more info)
- 3-4 tablespoons (38g - 50g ) sugar (amount can be reduced or increased, as needed, see note below)
- 2 teaspoons lemon juice
- Wash and cut the peaches into eighths, and peel the skin off each piece. Chop the peeled peach slices into small pieces.
- Add peaches, sugar, and lemon juice to a medium pot. Mix the ingredients together.
- Place uncovered pot over medium heat.
- When it starts to bubble (it will take roughly 4 minutes to get there), turn the heat down to medium-low and simmer uncovered for 15 minutes for a thinner sauce and 20 minutes for a thicker sauce. Stir the sauce occasionally.
- After the time has passed, remove the pot from the stove and allow the sauce to cool completely in the pot. It will still be thin after it has cooked, but it will thicken as it cools down and when it's refrigerated.
- Once cooled, place the peach sauce in a jar, cover it, and refrigerate for up to 7 days.
- Please read the helpful info above and below before making this recipe to ensure success.
- This recipe makes 1 and a ⅓ cups of peach sauce.
- I highly recommend using a scale to weigh your peaches (this is one I have (Amazon Link). If you are using a scale, weigh the peaches whole, BEFORE they have been peeled and chopped. If you don't have a scale and will be using cups to measure, you will need roughly 2 and ½ cups of chopped peaches (measure them AFTER they have been chopped!) See below for frozen peach measurements.
- See above for tips on peeling and chopping your peaches.
- You can adjust the sugar as needed, based on how sweet you prefer the sauce to be and how sweet your peaches are. Fresh, in-season peaches need less sugar, out of season and frozen peaches need more.
- If you want a smooth peach sauce, after it has cooked and cooled a little, blend to the consistency you like using a blender or an immersion blender. You can also purée just half so it's less chunky, or you can take it a step further and make it a peach coulis by blending it very well so there are absolutely no chunks or fibrous pieces and then running it through a sieve. If you just want to break down a few pieces of fruit, mash them with a fork or a potato masher.
- To Make with Frozen Peaches: Use 350g (2 ¾ cups) of unsweetened sliced peaches. Thaw the slices enough so they can be chopped, they don't need to be fully thawed. Add the chopped peaches, sugar, and lemon juice to a medium pot and mix everything together. Place uncovered pot over medium heat until all the frozen peaches have fully thawed and the mixture starts to bubble, about 8 minutes. Turn the heat down to medium-low and simmer uncovered for 15 minutes for a thinner sauce and 20 minutes for a thicker sauce. Stir occasionally. Continue at step 5 above. NOTE: Frozen peaches are more firm than fresh, so they won't break down as much. If needed, you can mash them a little to get the consistency you want.
- Store sauce in an airtight jar or container, in the refrigerator for up to 7 days.
- To Freeze: After the sauce cools completely, transfer it to an airtight, freezer-friendly container and store it for up to 3 months. When you're ready to use it, thaw it in the refrigerator. When you’re ready to serve it, bring it back up to room temperature, warm it up slightly, or serve it cold.
- If you're making this to use as a cake or cupcake filling, simmer for 25 minutes and cool completely so it is thick enough for this use.
- Nutrition info is based on 1 serving (slightly more than 2 tablespoons each) and the recipe is made as written using fresh peaches and 3 tablespoons of sugar. Nutrition info is only to be used as a rough guide. Click to learn how nutrition info is calculated on this website.