Easy Fresh Peach Sauce

Easy Fresh Peach Sauce

The Spruce / Christine Ma

Prep: 15 mins
Cook: 5 mins
Total: 20 mins
Servings: 8 servings
Yield: 3 cups
Nutrition Facts (per serving)
111 Calories
0g Fat
28g Carbs
1g Protein
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Nutrition Facts
Servings: 8
Amount per serving
Calories 111
% Daily Value*
Total Fat 0g 0%
Saturated Fat 0g 0%
Cholesterol 0mg 0%
Sodium 1mg 0%
Total Carbohydrate 28g 10%
Dietary Fiber 1g 5%
Total Sugars 26g
Protein 1g
Vitamin C 6mg 29%
Calcium 6mg 0%
Iron 0mg 1%
Potassium 167mg 4%
*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.


  • 1/2 cup water

  • 3/4 cup granulated sugar

  • 1 tablespoon cornstarch

  • 4 large ripe peaches, peeled, pitted, and diced into small cubes

  • 1/4 teaspoon pure vanilla extract

  • 1/2 teaspoon ground cinnamon, optional

Steps to Make It

  1. Gather the ingredients.

    Easy Fresh Peach Sauce ingredients

    The Spruce / Christine Ma

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

    Combine the water, sugar, and cornstarch in a saucepan

    The Spruce / Christine Ma

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

    Vanilla extract and cinnamon added to the peach mixture in the saucepan

    The Spruce / Christine Ma

  4. Let cool slightly before serving.

    Easy Fresh Peach Sauce in a bowl

    The Spruce / Christine Ma


  • 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 any of it 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 to see if you need to add more.

Recipe Variations

  • If it's 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.