Easy Fresh Peach Sauce

Fresh peach sauce on cream scones.
Diana Rattray
Prep: 15 mins
Cook: 4 mins
Total: 19 mins
Servings: 8 servings
Nutritional Guidelines (per serving)
88 Calories
0g Fat
22g Carbs
0g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 8
Amount per serving
Calories 88
% Daily Value*
Total Fat 0g 0%
Saturated Fat 0g 0%
Cholesterol 0mg 0%
Sodium 1mg 0%
Total Carbohydrate 22g 8%
Dietary Fiber 1g 2%
Protein 0g
Calcium 5mg 0%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This simple peach sauce is a great way to enjoy fresh, juicy peaches. Diced fresh peaches, sugar, and cornstarch are combined with a small amount of vanilla and a bit of ground cinnamon if you prefer. Once heated, the sauce is ideal as a topping for waffles or pancakes, or spooned over biscuits, pound cake slices, or scones.


  • 4 large ripe peaches
  • 1/2 cup water
  • 3/4 cup granulated sugar
  • 1 tablespoon cornstarch
  • 1/4 teaspoon vanilla extract
  • Optional: 1/2 teaspoon ground cinnamon

Steps to Make It

  1. Gather the ingredients.

  2. Peel the peaches, remove the pits, and dice into small cubes. You should have about 3 cups of diced peaches.

  3. Combine the water, sugar, and cornstarch in a saucepan; bring to a boil over medium heat. Add the diced peaches and simmer for 2 minutes.

  4. Remove the pan from heat and stir in the vanilla extract and cinnamon, if using.

  5. Let cool slightly before serving.


  • Peeling peaches can be a slow and frustrating process, but if you blanch them first, you will have a much easier time of it. First, carefully place the peaches in boiling water until the skins begin to split, about 10 to 20 seconds. Transfer immediately to an ice water bath to stop the cooking. Using a paring knife, remove the skin; if there is any that is being a bit stubborn, return the peach to the boiling water for a few more seconds.
  • To remove the pits, using the indentation, slice around the peach and cut it in half. While grasping each half, twist the halves in opposite directions until the fruit comes apart. Then use the tip of the paring knife to cut out the pit.
  • If you prefer the peach sauce a little less sweet—or if your peaches are exceptionally sweet—cut down on the sugar, adding some at first and then tasting if you need to add more.

Recipe Variations

  • Whether it is not peak peach season or you would just like to alter this recipe a bit, there are a few ways to change it up. You can use a combination of sliced fresh peaches and pears or replace the sliced peaches with sliced nectarines.
  • To give the sauce a bit of extra color, add 1 cup of fresh berries along with the vanilla and cinnamon. Feel free to use blueberries, blackberries, strawberries (or a combination).
  • For a little twist on flavor, swap out the vanilla extract for almond extract. The peach sauce would then be delicious with a sprinkling of toasted slivered almonds on top.

Ways to Serve

Since this is a sweet sauce, it is perfect on baked and breakfast treats that don't have a lot of sugar, such as buttermilk biscuits, British scones, and homemade pancakes, as well as thick slices of toasted multigrain or sourdough bread. Of course, it is also perfect as a dessert sauce for vanilla frozen yogurt, pound cake, and shortcake.