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 and with fresh or frozen peaches, all the details are included in the post. Use it as a topping for pancakes, waffles, cheesecake, ice cream, yogurt, oatmeal, and more!
1pound (454g)fresh peaches(Roughly 3-4 peaches, depending on size. If using frozen peaches, and/or cup measurements see notes below for more info)
3-4tablespoons (38g - 50g )sugar(amount can be reduced or increased, as needed, see note below)
2teaspoonslemon juice
Instructions
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.
Notes
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.