Best Fresh Peach Sauce Recipes

FRESH PEACH SAUCE

Steps:

• In a small saucepan, mix sugar, cornstarch and nutmeg; stir in water until smooth. Add peaches; bring to a boil, stirring constantly. Cook and stir 2-3 minutes or until thickened. Remove from heat; stir in extract. Serve warm.

GRILLED PORK TENDERLOIN WITH FRESH PEACH AND GINGER SAUCE

Steps:

• Heat oil in heavy medium saucepan over medium-high heat. Add onion and sugar. Sauté until onion is golden, about 6 minutes. Mix in wine and next 5 ingredients. Cook 1 minute longer. Remove from heat. Cool sauce completely.
• Place pork in large resealable plastic bag. Pour 1 cup sauce over pork. Seal and refrigerate at least 6 hours or overnight, turning meat occasionally. Cover remaining sauce separately and refrigerate.
• Prepare barbecue (medium heat). Remove pork from marinade; discard marinade. Grill pork until meat thermometer inserted into center registers 155°F, turning often, about 35 minutes.
• Meanwhile, boil remaining sauce in heavy medium saucepan until reduced by half, about 5 minutes. Add peaches. Stir until heated through, about 1 minute. Slice pork and arrange on platter. Spoon some sauce over. Top with chives. Pass remaining sauce separately.

FRESH PEACH DUMPLINGS SERVED WITH HARD SAUCE

Steps:

• In a medium bowl, stir together the flour and salt. Cut in the butter flavored shortening using your hands or a pastry blender until the mixture resembles coarse crumbs. Sprinkle the ice water over the dough, and stir until the mixture comes together. Knead the dough briefly, then divide into 6 pieces.
• Preheat the oven to 375 degrees F (190 degrees C).
• On a lightly floured surface roll out each piece of dough into a thin circle. Place two peach halves together, and wrap in each circle of dough, sealing at the top. Place the dumplings onto an ungreased baking sheet.
• Bake dumplings for 30 minutes in the preheated oven, or until golden brown. While the dumplings are baking, make the sauce. In a medium bowl, mix together the butter, egg, nutmeg, vanilla and salt using an electric mixer on low speed. Gradually mix in the confectioners' sugar. Spoon over warm dumplings.

FRESH PEACH SUNDAE SAUCE

Steps:

• 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.

FRESH PEACH PANCAKES WITH QUICK STRAWBERRY-PEACH SAUCE

Steps:

• Make the sauce: add strawberries, peaches, Grand Marnier, and vanilla to a blender or food processor fitted with metal blade; whirl until smooth.
• Taste and add powdered sugar as needed.
• Store covered in the refrigerator until ready to use; will keep for 1 day.
• Make the pancakes: in a bowl, whisk the flour, brown sugar, baking powder, ginger, and cinnamon.
• In another bowl, whisk the milk, eggs, melted butter, Grand Marnier, and vanilla together to blend thoroughly.
• Pour the liquid ingredients over the dry ingredients and mix using a whisk, stopping when everything is combined (don't worry if the batter is a little lumpy).
• With a rubber spatula, gently fold in the peaches.
• Lightly butter or oil your griddle or skillet.
• Preheat over medium heat (if using an electric griddle, set to 350°).
• Spoon ¼ cup batter onto the griddle for each pancake, allowing space for spreading and use a spatula or the back of your spoon to lightly press the batter into rounds.
• When the undersides of the pancakes are golden and the tops are speckled with bubbles that pop and stay open, flip the pancakes over with a wide spatula and cook until the other sides are light brown.
• Serve immediately w/ Quick Strawberry-Peach Sauce.

NORMA'S SPICE CAKE WITH FRESH PEACH SAUCE

Steps:

• 1. Preheat your oven to 350
• 2. Grease and flour 10 inch bundt or tube pan
• 3. Place cake mix, egg whites, water and oil in large mixing bowl and beat at low speed until blended.
• 4. Turn speed up to medium and mix for 2 minutes.
• 5. Pour into prepared pan and bake for 42 to 47 minutes or until toothpick inserted near center comes out clean.
• 6. Remove from oven and cool in pan for 25 minutes.
• 7. Invert onto serving plate and cool completely.
• 8. Dust with confectioners' sugar if desired.
• 9. For sauce:
• 10. Combine peaches and water in large saucepan and cook over medium heat for 5 minutes.
• 11. Reduce heat to low, cover and simmer 10 minutes.
• 12. Remove from heat and let cool,reserving 1/2 cup peach slices in a bowl.
• 13. Combine remaining peaches and any cooking liquid, sugar and cinnamon in blender or food processor and process until smooth.
• 14. Pour over reserved peach slices and stir until slices are covered with pureed peaches.
• 15. Slice your cake and serve with peach sauce.
• 16. Note: The fresh peach sauce can be served warm or chilled.

FRESH PEACH SAUCE

Steps:

• Place the 3 peeled and pitted peaches in container of an electric blender; process until smooth, stopping once to scrape down sides.
• Pour puree into a medium saucepan. Stir in sugar, orange juice, and jam; bring just to a boil over medium heat, stirring constantly.
• Stir in 1 cup peach slices, Triple Sec, and brandy.
• Serve warm over ice cream or pound cake.