Do I need to peel the fresh peaches?

While you don't necessarily need to peel the peaches, I prefer the smoother texture of the sauce without the peel included.

Can I use frozen peaches to make peach sauce?

Yes, you can use frozen peaches to make peach sauce. Simply thaw the peaches before using them, and proceed with the recipe as directed. The frozen peaches may result in a slightly thinner sauce, so you may need to add a bit more cornstarch.

Can I use canned peaches instead of fresh?

Yes, you can use canned peaches to make peach sauce, though the flavor and texture may not be as vibrant as with fresh peaches. Make sure to drain them well before using.

Can I use white peaches in peach sauce?

You can, but the resulting sauce will be paler in color and slightly sweeter with a milder flavor.

Can I use peach sauce as a substitute for other fruit sauces?

Absolutely! Peach sauce can be used as a substitute for apricot, mango, strawberry, blueberry, or even cranberry sauce.

How To Make Peach Sauce - A Well-Seasoned Kitchen®

Ingredients

Scale

1 1/2 pounds fresh ripe peaches (around 4 large), peeled, pitted and chopped
1 cup granulated sugar, or more to taste
1/3 cup water
Zest and juice from 1 large navel orange
Zest and juice from 1 large lemon
Pinch or 2 of kosher salt
1 1/2 teaspoons cornstarch mixed with 1 1/2 teaspoons water (looks like milk)
1 teaspoon Peach White Balsamic Vinegar – can substitute plain white balsamic vinegar (or omit)

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Instructions

In a large saucepan, stir together peaches, sugar, water, orange zest, lemon zest, orange juice, and lemon juice. Bring to a boil, reduce heat, and simmer for 35 minutes.
Stir in salt and cornstarch mixture; cook just until it thickens, around 3 to 4 minutes.
Remove from the heat and stir in vinegar. Cool to room temperature, transfer to an airtight container, and place in the refrigerator for at least 2 hours.
Serve at room temperature.

Notes

Make ahead: Sauce will last up to 5 days in the refrigerator. It can also be frozen for up to 2 months.

Serving suggestions: Serve spooned over grilled or roasted pork, chicken, fish, Aunt Dee-Dee’s Cheesecake, Lemon Mini Cakes, ice cream, shortcake, pound cake, French toast, waffles, or Blueberry Buttermilk Pancakes. Can also be stirred into plain or vanilla yogurt (I prefer Greek).

Author: Lee Clayton Roper
Category: Sauces
Method: Stovetop
Cuisine: American