Prep 10 mins
Cook 15 mins
Found this one on the recipe wall at Wilson Farms in Lexington MA. I haven't tried this yet (I haven't come across good fresh peaches lately), but I definitely intend to. If you prefer, the oj can be subbed with orange liqueur or peach brandy.
- In a 2-quart saucepan, stir together the sugar, cornstarch, nutmeg and cinnamon. Mix in the water and juice. Bring this to a boil over medium heat, stirring constantly. Reduce heat and simmer for one minute.
- Stir in the peaches and continue simmering for 4 to 5 minutes, stirring occasionally, until peaches soften slightly. Remove from heat. Because the peaches will continue to cook in the hot syrup, you don't want to overcook them while pan is on the heat.
- Serve warm or cold over ice cream.
So yummy! Loved how simple this was and the taste of the peaches really came thru. I used these as a topping for Recipe: Homemade Buttermilk Pancakes. Thanks for sharing, Muffin Goddess. Made for Culinary Quest 2014.
So simple, so fast, so delicious! I made this sauce while I was waiting for my cornbread to bake, then put it on top - yum! Next time I make it, I think I'll add more spices, but this is really superb just the way it's written. Sweet, but not overpowering, so it would go great paired with something sweet, like ice cream.
I was trying to figure out what to do with this pile of fresh peaches from Wilson Farms, and then found this recipe -- of course this was the one! It's fabulous, and very easy. I did tweak it -- I used brown sugar instead of white, and used a spice mixture of cinnamon, nutmeg, ginger, cloves and orange peel .. and I used Triple Sec instead of OJ. Still, close enough, huh? And you (and Wilson Farms) should definitely get credit - this was great!