Peach Sauce

A warm peach sauce made from just four ingredients: fresh or frozen peaches, orange juice, cornstarch, and a whisper of nutmeg. No added sugar at all. The natural sweetness of ripe peaches and fresh-squeezed orange juice carry this one entirely on their own.

The technique gives you two textures in one sauce. Part of the peaches get blended smooth with the orange juice to create a silky, pourable base. The rest are sliced and stirred in whole at the end, so you get chunks of tender peach suspended in a glossy, thickened sauce. That contrast between smooth and chunky is what makes this feel homemade instead of out of a jar.

Blend the orange juice and chopped peach until completely smooth, then cook in a saucepan with the cornstarch and nutmeg, stirring constantly until it thickens. The cornstarch needs constant stirring and steady heat to activate properly; stop stirring and you’ll get lumps. Once the base is thick and glossy, fold in the sliced peaches and heat through just until warm. Don’t cook the sliced peaches too long or they’ll break down and you’ll lose that chunky texture.

Pro Tips

• Use fresh-squeezed orange juice for the brightest, freshest flavor
• Ripe peaches with some give when pressed will blend smoothest and taste sweetest
• Frozen peach slices work perfectly here; no need to thaw before blending
• Serve warm over pancakes, waffles, French toast, vanilla ice cream, or pound cake

Variations

• Spiced: Add a pinch of cinnamon or cardamom alongside the nutmeg
• Bourbon peach: Stir in a tablespoon of bourbon after thickening
• Mixed fruit: Use a combination of peaches and nectarines or mangoes