While pumpkin and apple season is gearing up, peaches aren’t completely done yet!
I picked up some September Sun peaches from the farmer’s market a couple of weeks ago and it took them a whole week to ripen all the way.
When they were finally ready I made some Peach Pie filling and put it up in ziptop bags in my freezer. Thankfully they survived our 15 hour Irma power outage!
I saved a few fresh peaches for my husband. He happens to be a peach fuzz hater and will only eat them if they are peeled and sliced! So I peeled and sliced them, dressed them in a little lemon juice and granulated sugar and stuck them in the fridge.
And there they sat for two days, eventually getting pushed to the back and forgotten. And then he went out of town. What to do? Use them to make peach sauce! I actually think the time they spent macerating in the sugar and lemon juice improved the flavor and will use this method from now on.
To make September Sun Peach Sauce:
- Peel and slice 4 peaches (any variety will do as long as they are fully ripe) and place in the bottom of a non-reactive saucepan or bowl.
- Toss in a pinch of salt and 2 tablespoons granulated sugar.
- Squeeze in juice from 1/2 lemon and stir to coat all of the peaches.
- Cover and let sit overnight or up to 3 days in the refrigerator.
- Remove peaches from the refrigerator, puree in the blender and then return the puree to the saucepan.
- Heat the peach puree on medium high until bubbling, reduce heat and let simmer, uncovered for just 10 minutes.
- Simmer longer on low if you want a thicker sauce. Add additional sweetener if desired. A teaspoon or two of honey stirred in after you pull it off the heat is sublime.
Wondering what to do with it? Eat it straight out of the jar, or sub it in for jam or jelly on toast or biscuits. Mix it with yogurt, ricotta or cottage cheese. Spoon it over ice cream. Use it to replace some of the sugar in your favorite muffin or cake recipe to add some subtle peachy notes.
For extra flavor, try adding some ground spices to the saucepan just prior to cooking it. One half teaspoon of cinnamon, five spice powder, instant chai tea powder or pumpkin pie spice will give it a hint of fall flavor!
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