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.

Ron Marks
Recipe by Food & Wine March 2012

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Credit: John Kernick

Recipe Summary

total:
30 mins
Yield:
Makes about 2 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a small bowl, dissolve the cornstarch in the water.

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  • 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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