Peach Sauce

Preparation info

  • Yields about

    2 cups

    • Difficulty

      Easy

Appears in

Bill Neal's Southern Cooking

Bill Neal's Southern Cooking

By Bill Neal

Published 1985

  • About

This fresh fruit sauce and the one that follows can top off ice cream, pound cake, rice pudding, chess and buttermilk pies, pancakes, waffles, and bread pudding.

Ingredients

  • 5 large, ripe peaches weighing approximately pounds (675 g)
  • Juice of 1 lemon
  • ½ to ¾ cup (101 to 151 g) sugar

    Method

    Blanch the peaches in boiling water in the large saucepan for 45 seconds. Refresh in cold water, peel, and slice into the small saucepan. Sprinkle with the lemon juice and add sugar. (The amount of sugar required will vary with the sweetness of the peaches.) Bring to a boil in the saucepan over high heat, stirring. Reduce heat and simmer for 15 minutes. Rub through the strainer with the back of a wooden spoon or with a pestle. Refrigerate if not used immediately.