Fresh Peach Sauce

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

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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.

Berry Breakfast Smoothies

Our youngest is home from college this summer and we've been treating ourselves with smoothies each morning.  Too much work that early in the day?  No worries, just put everything in your blender jar and stash it in the fridge… the only thing you’ll have to do in the morning is walk your groggy self to the blender base and hit the power switch.

This recipe was inspired by Alton Brown.  It's not only delicious, but it contains high vitamins, antioxidants, and fiber so it's nutritious too!  

Start with strawberries, blueberries, peaches, and bananas (amounts given in the recipe below).  You can use fresh or frozen fruit.

If you use frozen fruit, place it in the blender jar and store overnight in fridge (to partially thaw) or on the counter (to fully thaw) before processing.  Makes for quicker morning prep too. 

Add pomegranate juice and milk (or milk substitute).

Blend until smooth.

Gotta love how fast and easy smoothies are to make. 

Breakfast for two - one for me and one for you.

And here's my little tip for cleaning that dirty blender jar.  Fill it with some water and ONE DROP of liquid dish soap.

Cover and blend, blend, blend.

All the junk is dislodged from the jar and lid - just a quick rinse and it's ready for breakfast tomorrow.  

Items used to make this recipe:

(affiliate links)

• digital scale https://amzn.to/3yeKeXS

• ninja master prep https://amzn.to/3JujXeS

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Berry Breakfast Smoothie

makes 2 servings

Printable Recipe

Ingredients

• 4 ounce strawberries

• 4 ounces blueberries

• 4 ounces peaches

• 4 ounces bananas

• 4 ounces pomegranate juice

• 4 ounces milk (or milk substitute)

Directions

1. Weight all ingredients and place in blender or food processor; blend until smooth.

adapted from Alton Brown