Best Peachy Dessert Sauce Recipes

PEACH SAUCE

Peach Sauce image

Make this up in advance for sourdough pancakes. I used Celestial Seasonings® tea. Substitute water for tea if you don't have it on hand. Chopped pecans might taste good in this, as well as brandy instead of vanilla.

Provided by gololly

Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Dessert Sauce Recipes

Time 30m

Yield 10

Number Of Ingredients 7

Ingredients

½ cup cold peach-flavored tea
2 tablespoons cornstarch
4 cups diced peaches
½ cup white sugar
½ cup brown sugar
¼ teaspoon grated nutmeg
2 teaspoons vanilla extract

Steps:

Whisk tea and cornstarch together in a small bowl; transfer to a saucepan. Add peaches; cook, stirring constantly, over medium heat until just boiling, 2 to 3 minutes. Stir in white sugar, brown sugar, and nutmeg; simmer over medium-low heat until sauce is thickened, about 10 minutes. Remove from heat and stir in vanilla extract. Let stand for 5 to 10 minutes to thicken.

Nutrition Facts : Calories 102.5 calories, Carbohydrate 25.6 g, Sodium 5.7 mg, Sugar 23.9 g

PEACHY BREAD PUDDING WITH CARAMEL SAUCE

Peachy Bread Pudding with Caramel Sauce image

This rich and creamy bread pudding is a truly decadent and comforting dessert.

Provided by jowolf2

Categories Desserts Specialty Dessert Recipes Bread Pudding Recipes

Time 1h35m

Yield 10

Number Of Ingredients 12

Ingredients

2 cups fresh peaches - peeled, pitted and halved
1 (14 ounce) can sweetened condensed milk
3 eggs, lightly beaten
1 ¼ cups hot water
¼ cup butter, melted
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
4 cups French bread, torn into small pieces
½ cup brown sugar
½ cup butter
2 tablespoons light corn syrup
1 tablespoon rum

Steps:

Preheat an oven to 325 degrees F (165 degrees C). Grease a 9x13-inch baking dish.
Chop the peaches and lightly mash them in a mixing bowl. Combine the sweetened condensed milk and the eggs; add them to the peaches and mix well. Stir in the hot water, melted butter, cinnamon, and vanilla. Stir the French bread into to the custard mixture until the bread is completely moistened. Turn the pudding into the prepared baking dish.
Bake until a knife inserted in the center of the pudding comes out clean, about 1 hour and 10 minutes.
While the pudding is baking, combine the brown sugar, 1/2 cup butter, corn syrup, and rum in a saucepan. Bring to a boil over medium heat and simmer for 3 to 4 minutes or until just slightly thickened. Let cool slightly.
Remove the pudding from the oven and let it cool for about ten minutes before serving. Serve warm with the caramel sauce. Cool and cover any leftover pudding and store it in the refrigerator.

Nutrition Facts : Calories 455.6 calories, Carbohydrate 60.9 g, Cholesterol 105.7 mg, Fat 19.5 g, Fiber 1.1 g, Protein 10.1 g, SaturatedFat 11.6 g, Sodium 449.5 mg, Sugar 35.9 g

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