Golden Peach Coulis

Photo: psfreeman

Coulis is a fancy French term for a simple but stylish fruit sauce. Blend into plain yogurt or drizzle over Angel Food Cake, granola, vanilla ice cream, peach muffins, you name it. Chef James Brockman's lower-calorie recipe celebrates the peaches—serve them chunky but juicy. And feel free to substitute any other frozen fruit: blueberries, strawberries, raspberries, etc.

Yield: 12 servings
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  • 1 10-ounce bag(s) frozen peaches, or 10 oz. fresh peaches
  • 1 10-ounce jar(s) of jam, sugar-free (peach or apricot)
  • 1/4 cup(s) water plus 4 Tablespoons
  • 2 teaspoon(s) lemon juice
  • 1 tablespoon(s) cornstarch


  1. Step 1 Cut the peaches into bite-sized pieces. (You may have to slightly defrost them.)
  2. Step 2 Place the peaches, 1/4 cup water, the entire 10 oz. jar of jam, and lemon juice into a sauce pot and heat until bubbly and hot.
  3. Step 3 In a separate bowl mix the cornstarch with the 4 Tablespoons of water until evenly mixed and no lumps.
  4. Step 4 Pour the cornstarch/water mixture into the sauce pot with the peaches and cook for 2 minutes, stirring constantly. Let mixture cool.
  5. Step 5 Drizzle over our Lemony Angel Food Cake, granola, or ice cream.
October 2013

This recipe is a personal recipe added by psfreeman and has not been tested or endorsed by MyRecipes.

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