Peach season has finally arrived in Virginia and we've been enjoying them in so many ways. Today I made a quick peach sauce to serve with my Vanilla Dutch Baby (click here for recipe with step-by-step photos).  Mmmm, it was so good.  The sauce cooks in less than 2 minutes - everybody has 2 minutes, right?  Great on ice cream or pancakes too.

Start by slicing or dicing one ripe peach with a really sharp paring knife.  The peaches I had in my kitchen today were white peaches so I left skin on for color, but you can certainly peel your peach if you want to.  Place the peach in a good quality, heavy-bottom pan.

Add sugar, cornstarch, water, cinnamon, and salt (amounts listed in the recipe below).

Stirring constantly, heat the mixture until it boils; boil for one full minute.  Remove from heat and stir in 1/8 teaspoon pure almond extract (use the good stuff).  You can leave the almond extract out if you don't care for it, but I love it and think the two flavors go very well together.

That's it - it's ready to eat.  Wish you could taste it, but you're not here so I guess you'll have to make some for yourself.  Enjoy!

Items used to make this recipe:

(affiliate links)

• heavy-bottom sauce pan https://amzn.to/42Yay6l

• paring knife https://amzn.to/3NLDrOA

• pure almond extract https://amzn.to/3qWknUV

Fresh Peach Sauce

makes 2-4 servings

Printable Recipe

Ingredients

• 1 medium ripe peach (5-6ounce weight)

• 6 tablespoons water

• 1 -2 tablespoons granulated sugar (depends on how sweet the peaches are)

• 1 tablespoon cornstarch

• 1/4 teaspoon fine salt

• 1/8 teaspoon ground cinnamon

• 1/8 teaspoon pure almond extract

Directions

1. Cut peach into slices or dice it into small pieces (I cut mine into 16 wedges); place in heavy-bottom saucepan.

2. Add water, sugar, cornstarch, salt, and cinnamon.

3. Stirring constantly, bring mixture to a boil and continue to boil for 1 full minute before removing from heat.

4. Stir in pure almond extract. Serve.