Fresh summer peaches are the perfect excuse to whip up a batch of this deliciously sweet peach sauce made using brown sugar and balsamic vinegar. There are so many ways to enjoy this tasty peach sauce, that you’ll probably want to give them all a try. It can be spread on top of toasted buttered bread or used as a sauce to spoon over cupcakes, pound cake, or ice cream. The possibilities are pretty much endless.
Summer peaches. They’re so amazing, yet so nerve-wracking at the same time. I mean, what’s the deal with fresh peaches going from hard as a rock to mushy as all get out in the blink of one little eye? It’s so dang frustrating. They’re so delicious that you’ll want to buy tons and tons of them while they’re in season, however, if you do, you know that you’re going to forget that you did, and half of them will most likely be mushy before you remember to eat them. And yes, it will happen every single year because that’s just how peaches are. It’s like they’re against us. Them being all gorgeous, tempting, juicy, and peachy. And us being all forgetful when it comes to their presence in our kitchens. Thank goodness for this sweet peach sauce. It’s a great way to put those almost-forgotten peaches to good use.
Ingredients:
- 8 Cups of Peeled & Chopped Peaches (16 Peaches)
- 1 1/2 Cups Light Brown Sugar Packed
- 3 Tablespoons Balsamic Vinegar
- 1 Teaspoon Sea Salt
Directions:
- In a stainless steel or non-reactive pot bring all of the ingredients to a rolling boil, stirring often.
- When the sauce comes to a rolling boil, lower the heat to medium and continue to cook the sauce for 10 minutes, stirring often.
- Pour the sauce into heat-safe glass containers or jars.
- Once the sauce has cooled, place lids on the containers or jars and then refrigerate or freeze until use.
Suggestions:
- To easily remove the skin from fresh peaches, blanch the peaches in boiling water for 1 1/2 minutes and then place them in an ice bath for 1 minute before attempting to remove their skins. Blanch the peaches in small batches and not all at one time. I usually blanch 4 peaches at a time.
- Wear an apron and stand back from the stove a bit when stirring this peach sauce. The sauce is extremely hot and will spit at you.
- If you don’t have fresh peaches, you can always try this recipe using frozen peaches. The texture and thickness may vary a bit, however, the sauce will still be absolutely delicious.
- If refrigerated, this peach sauce will keep for up to a week, however, I suggest freezing some of it for later use.
- Serve this sauce over toasted bread, cupcakes, pound cake, or ice cream. This peach sauce would be delicious served over this Buttermilk Double Vanilla Ice Cream.
Improvements:
- Add a tablespoon of vanilla to the peach sauce right after you remove it from the heat.
- Make a half-batch of this summer peach sauce if you don’t have enough peaches.
- This sauce freezes wonderfully. Once the sauce has cooled, ladle small amounts of it into food saver bags. Place the bags upright in a freezer until they are frozen solid. Once frozen, seal the bags and then return them to the freezer for later use.
- This sauce makes an excellent filling for thumbprint cookies. These Dark Rum Cherry Almond Thumbprint Cookies, Honey & Balsamic Blueberry Jam Cookies, and Sadie’s Double Pecan Butter Cookies are just a few of our favorite thumbprint cookie recipes. CLICK HERE to see all of our other delicious thumbprint cookie recipes.
Ingredients:
- 8 Cups of Peeled & Chopped Peaches (16 Peaches)
- 1 1/2 Cups Light Brown Sugar Packed
- 3 Tablespoons Balsamic Vinegar
- 1 Teaspoon Sea Salt
Directions:
- In a stainless steel or non-reactive pot bring all of the ingredients to a rolling boil, stirring often.
- When the sauce comes to a rolling boil, lower the heat to medium and continue to cook the sauce for 10 minutes, stirring often.
- Pour the sauce into heat-safe glass containers or jars.
- Once the sauce has cooled, place lids on the containers or jars and then refrigerate or freeze until use.
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