Our family was recently blessed with a box of fresh peaches. In the heat, they were turning quickly so I’ve been looking for delicious ways to use them up.
I decided to try adapting my recipe for: The Best Buttery, Caramel-ly Pancake Sauce EVER!. I’m so glad I did. I think you will be, too!
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1 stick (1/2 cup) butter
1/4 cup of brown sugar
1 teaspoon vanilla extract
1/2 – 1 teaspoon ground cinnamon (to taste – optional)
1/4 teaspoon baking soda
2 peaches, peeled & chopped
Using a small-medium saucepan and this handy whisk, melt the butter with the brown sugar on medium heat until combined. Add the other ingredients and boil for 2 -3 minutes.
My peaches were ripe and soft so I crushed them in my hand and added them to my syrup mixture. You can leave your syrup chunky, or you can use an immersion blender to create a smoother sauce. (I blended mine). You could also blend your peaches in a food processor or blender before adding to the syrup.
Cook on low heat for another 5 minutes and serve warm.
Serve drizzled on hot pancakes, waffles, scones, muffins, cakes, ice cream, or in your morning oatmeal.
(Try not to eat the remaining syrup with your spoon.)
Store any leftovers in the refrigerator. It can be reheated on the stovetop or in the microwave.Print This Post
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Are you enjoying fresh, summer peaches? Can you think of any other uses for this sauce?