Fresh Peach Sauce Food

PEACH SAUCE

Steps:

• Add peaches, water, sugar, cornstarch, nutmeg, cinnamon, and salt to a saucepan.
• Bring to a boil, and cook for one minute. Remove from heat, and add vanilla or almond extract.

PEACH SAUCE

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.

FRESH PEACH SAUCE

Steps:

• Place the 3 peeled and pitted peaches in container of an electric blender; process until smooth, stopping once to scrape down sides.
• Pour puree into a medium saucepan. Stir in sugar, orange juice, and jam; bring just to a boil over medium heat, stirring constantly.
• Stir in 1 cup peach slices, Triple Sec, and brandy.
• Serve warm over ice cream or pound cake.

FRESH PEACH SAUCE

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.

FRESH PEACH SUNDAE SAUCE

Steps:

• In a 2-quart saucepan, stir together the sugar, cornstarch, nutmeg and cinnamon. Mix in the water and juice. Bring this to a boil over medium heat, stirring constantly. Reduce heat and simmer for one minute.
• Stir in the peaches and continue simmering for 4 to 5 minutes, stirring occasionally, until peaches soften slightly. Remove from heat. Because the peaches will continue to cook in the hot syrup, you don't want to overcook them while pan is on the heat.
• Serve warm or cold over ice cream.

HOMEMADE PEACH BARBECUE SAUCE

Steps:

• Pulse your peaches in a food processor until chunky or smooth, depending how you like your sauce. Set aside.
• In a large saucepan melt the butter over medium heat. As it starts to glisten add the shallots and cook those until the start to go golden brown. This will take 5 to 10 minutes depending on your heat and the size of the pan you use. Once they are almost golden add the garlic. Allow to cook for about 1 to 2 more minutes.
• Now you can add the spices, ketchup, brown sugar, and peaches. Cook until it comes to a boil.
• Add the worcestershire sauce and the lemon juice, stir and bring back to a boil. Let it boil for about a minute or two, stir, then reduce to a simmer. Let it simmer for about 20 to 30 minutes. Give it a stir here and there.
• Swipe it over everything you can get your hands on!
• You can store the surplus in glass jars in the fridge for a couple of weeks.
• Great on chicken, fish and pork.

PEACH SAUCE

Steps:

• Combine the peaches, sugar, lemon juice and 2 tablespoons water in a bowl. Set aside to macerate for 10 minutes. Transfer to a small pot and cook over low heat until the peaches are tender and a syrup has formed, 10 minutes. Transfer to a bowl and let cool to room temperature.

PEACH RECIPES: EASY PEACH COBBLER

Steps:

• Preheat the oven to 400°F and grease a 9x13-inch baking dish with coconut oil.
• Layer the peaches into the bottom of the baking dish and drizzle the lemon juice over the peaches.
• In a medium bowl, mix the flour, sugar, cinnamon, baking soda, and salt. Add the coconut oil and vanilla and combine until the mixture forms a crumbly dough. Sprinkle over the peaches and bake for 30 minutes, or until the mixture is just lightly browned on top and the peaches are juicy.
• Serve warm with vanilla ice cream.

GRILLED PORK TENDERLOIN WITH FRESH PEACH AND GINGER SAUCE

Steps:

• Heat oil in heavy medium saucepan over medium-high heat. Add onion and sugar. Sauté until onion is golden, about 6 minutes. Mix in wine and next 5 ingredients. Cook 1 minute longer. Remove from heat. Cool sauce completely.
• Place pork in large resealable plastic bag. Pour 1 cup sauce over pork. Seal and refrigerate at least 6 hours or overnight, turning meat occasionally. Cover remaining sauce separately and refrigerate.
• Prepare barbecue (medium heat). Remove pork from marinade; discard marinade. Grill pork until meat thermometer inserted into center registers 155°F, turning often, about 35 minutes.
• Meanwhile, boil remaining sauce in heavy medium saucepan until reduced by half, about 5 minutes. Add peaches. Stir until heated through, about 1 minute. Slice pork and arrange on platter. Spoon some sauce over. Top with chives. Pass remaining sauce separately.