This peach sauce adds a warm golden colour to the table and terrific flavour to pancakes, sponge or ice cream.
I "hate" to be one of THOSE people who see a recipe and change most EVERYTHING about it but here goes. I hope this helps someone? I used 3 "medium" ripe peaces and cut into bite size pieces. I used 1/2 c. of water and only 1 Tablespoon of cornstarch....a healthy "pinch" of nutmeg and used brown sugar instead of white and NO almond extract. It was perfect with loads of fresh peach taste. This recipe is a GREAT "base" recipe and sometimes that's more then you need. THANK YOU SO MUCH for posting this!! By the way....we used it on pancakes and will use the small bit left on ice-cream. - 24 Jul 2011 (Review from Allrecipes US | Canada)
This is a great, simple, homey recipe. I use it on both French Toast and pork chops. I make few changes -- If using sweet fresh peaches, I cut down the sugar to 1 Tbsp Splenda, use 3 cups fresh peaches instead of 1 cup, use a dash of cinnamom instead of nutmeg, and omit the almond extract (a personal preference you may not share). When making this for a dinner sauce, I add a splash of white wine to peach sauce as it boils down. I think this will freeze OK, tho I haven't tried it yet. But sounds like a great way to preserve those wonderful, local, late season peaches into winter. - 05 Sep 2008 (Review from Allrecipes US | Canada)
Very good! Aside from using frozen peaches, I followed the recipe. The sauce was very thick so I ended up adding more peaches (which were pretty juicy). We had this on waffles with whipped cream - and will have the rest with coffee cake. Thanks! - 30 Aug 2008 (Review from Allrecipes US | Canada)