Peachy Dessert Sauce Recipes

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PEACHY DESSERT SAUCE



Peachy Dessert Sauce image

WE LOVE this pretty peach sauce over ice cream and also served on angel food cake. It's delicious. I've always clipped recipes that catch my eye, and this one proved to be a real winner. -Helene Belanger Denver, Colorado

Provided by Taste of Home

Categories     Desserts

Time 20m

Yield 3/4 cup.

Number Of Ingredients 7

1 teaspoon cornstarch
1/4 cup water
2 tablespoons apricot jam or preserves
1/2 teaspoon lemon juice
1-1/2 teaspoons sugar
3/4 cup sliced fresh or canned peaches
Vanilla ice cream

Steps:

  • In a small saucepan, mix cornstarch and water. Add the jam, lemon juice and sugar; bring to a boil. Cook and stir for 1-2 minutes; reduce heat. Add peaches and heat through. Serve warm over ice cream.

Nutrition Facts :

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

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

SPICY DRIED FRUIT DESSERT SAUCE



Spicy Dried Fruit Dessert Sauce image

One of Julia Child's holiday tips to the readers of Parade, where she wrote a recipe column from 1982 to 1985, was to "spiffy up" store-bought mincemeat with grated apple and liquor, then heat it in a saucepan to make a rich, fragrant sauce. This is a fine idea, but almost as easy is mixing up a batch of mincemeat (minus the meat) at home. The cook can control the balance of sugar, citrus and spice and also use up all the half-empty containers of dried fruit that seem to end up lurking in kitchen cabinets. This "recipe" is entirely flexible; feel free to add orange zest, walnuts, apricots or whatever you like. The sauce will be equally good on pumpkin or sweet potato pie, ice cream or baked apples.

Provided by Julia Moskin

Categories     jams, jellies and preserves, dessert

Time P1D

Yield 2 cups

Number Of Ingredients 16

1 tart apple, peeled and cored
4 ounces golden raisins
3 ounces dark brown sugar
2 ounces prunes or dried figs, coarsely chopped
2 ounces walnut or pecan halves
1 ounces dried cherries
1 ounce cold butter, cut into pieces
1/2 ounce crystallized ginger, coarsely chopped
1/4 cup brandy, like Cognac or Calvados
1 lemon, zested and juiced
1/2 teaspoon freshly grated nutmeg
1/4 teaspoon freshly ground allspice
1/4 teaspoon freshly ground clove
Dark rum, apple cider or orange juice
Black pepper to taste
1 to 2 tablespoons cold unsalted butter (optional)

Steps:

  • Combine all ingredients except those to finish the sauce in a food processor and pulse until coarsely chopped; do not purée. Transfer to an airtight container and let rest at least 1 day, or up to 4 weeks.
  • When ready to serve, transfer to a saucepan and add enough rum or other liquid to loosen. Heat until warm and bubbly. If desired, add black pepper to make the mixture more spicy. To make a richer sauce, whisk in cold butter 1 tablespoon at a time, to taste.
  • Serve warm over ice cream, pumpkin pie or baked apples.

Nutrition Facts : @context http, Calories 444, UnsaturatedFat 10 grams, Carbohydrate 71 grams, Fat 16 grams, Fiber 5 grams, Protein 4 grams, SaturatedFat 5 grams, Sodium 17 milligrams, Sugar 56 grams, TransFat 0 grams

FRESH PEACHES WITH AMARETTO SAUCE



Fresh Peaches with Amaretto Sauce image

Company dessert? Dress up fresh peach slices with a 5-ingredient killer sauce that includes soymilk and amaretto.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h10m

Yield 4

Number Of Ingredients 6

2 tablespoons sugar
1 tablespoon cornstarch
1 cup soymilk
1 tablespoon amaretto liqueur or 1/4 teaspoon almond extract
1 teaspoon vanilla
4 cups sliced fresh peaches

Steps:

  • Stir together sugar and cornstarch in 1-quart stainless steel or nonstick saucepan (do not use aluminum because the sauce will discolor). With wire whisk, stir in soymilk and amaretto liqueur until well blended.
  • Heat to boiling over medium heat, stirring constantly. Boil 1 minute, stirring constantly. Remove from heat; stir in vanilla. Refrigerate about 1 hour or until cold.
  • Divide peaches among 4 individual dessert dishes. Spoon amaretto sauce over peaches. Serve immediately.

Nutrition Facts : Calories 130, Carbohydrate 26 g, Cholesterol 0 mg, Fiber 2 g, Protein 3 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 40 mg, Sugar 23 g, TransFat 0 g

A PEACHY DESSERT



A Peachy Dessert image

Provided by Tyler Florence

Number Of Ingredients 3

1 can sweetened condensed milk
1 can peaches, halved
1 bottle peach tea

Steps:

  • Boil the can of sweetened condensed milk for 2 hours, add more water if needed Remove the can and place into a bowl of iced water to allow it to cool. BE SURE TO COOL THE CAN BEFORE OPENING! THE CAN WILL EXPLODE WHEN OPENING, IF YOU DO NOT LET IT COOL PROPERLY. Once the can has cooled, place the peaches into a bowl and pour the caramelized milk over them. Pour the Snapple over the dessert.;

FRESH PEACH SAUCE



Fresh Peach Sauce image

I like to make my breakfast table as pretty as possible. This peach sauce adds a warm golden color to the table and terrific flavor to pancakes, waffles and French toast.

Provided by Taste of Home

Categories     Desserts

Time 15m

Yield 1 cup.

Number Of Ingredients 6

3 tablespoons sugar
2 teaspoons cornstarch
Dash ground nutmeg
1/2 cup water
1 cup sliced peeled fresh peaches
1/8 to 1/4 teaspoon almond extract

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.

Nutrition Facts : Calories 23 calories, Fat 0 fat, Cholesterol 0 cholesterol, Sodium 0 sodium, Carbohydrate 6g carbohydrate, Fiber 1g fiber), Protein 0 protein.

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