Photo: John Kernick
The warm heat of ginger perfectly complements sweet peaches in this thick fruit sauce that's delicious on yogurt, ice cream or even on a piece of toast.
Yield: Makes about 2 cups
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- 1/2 pound fresh peaches, peeled and sliced (2 cups), or frozen sliced peaches, thawed
- 3/4 cup plus 2 tablespoons granulated sugar
- 1/4 cup fresh orange juice
- 1/4 cup plus 2 tablepoons dark brown sugar
- 1 pinch of salt
- 2 tablespoons finely grated peeled fresh ginger
- 1/8 teaspoon cinnamon
- 1/2 teaspoon cornstarch
- 1/2 teaspoon water
- In a small bowl, dissolve the cornstarch in the water.
- In a medium saucepan, combine the peaches with the granulated sugar, brown sugar, salt and orange juice and bring to a simmer over moderate heat, stirring until the sugar dissolves. Cook for 5 minutes,stirring occasionally. Add the ginger and cinnamon and simmer for 2 minutes longer. Add the dissolved cornstarch and simmer until the liquid is slightly thickened, about 30 seconds.
- Using an immersion blender, gently pulse until a chunky sauce forms. Serve chilled.
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