Fresh peaches are used to make this sweet Brandy Peach Sauce that can be used in so many ways, like a topping for ice cream or waffles.
A sauce we make during peach season and keep on hand throughout the fall and winter to add a sweet touch and flavour to breakfasts and desserts.
Ingredients For Brandy Peach Sauce
Four ingredients are all that is needed to make this peach sauce.
- Fresh peaches. No need to peel peaches, just cut them into cubes and remove the pit.
- White Sugar.
- Brandy. Can be omitted and additional water or peach juice can be used instead.
- Water.
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Uses For Brandy Peach Sauce
If you’re looking for a sweet sauce to add to desserts, this sauce fits the bill. We use it in many ways.
- Ice Cream. Not only do we use this sauce as a topping for ice cream sundaes, but we also swirl it into our homemade ice cream.
- Waffles. Top waffles with this sauce with or without maple syrup.
- Dutch Baby Pancakes. This sauce is perfect for topping Dutch baby pancakes or even regular pancakes instead of syrup.
- Chicken strips. Brandy peach sauce is not only good as a topping, but it also tastes great as a dip for chicken strips and nuggets.
- Marinade. Add some spices like chili powder and some garlic to create a marinade for chicken or pork.
Can This Recipe Be Doubled?
Yes, it can be doubled, tripled, and more. We make a year’s supply of this sauce when peaches are in season so we have it on hand for Christmas cookies, New Year’s brunch, and Sunday mornings.
Large batches of this sauce can be canned in the same way that jam is canned and stored in the cupboard for up to a year.
How Long Does Brandy Peach Sauce Last?
After the sauce cools, it can be stored in a Mason jar or air-tight container in the fridge for up to a month.
Alternatively, the sauce can be bottled and canned like you would for a jam. When it is properly canned, it will last up to a year.
Brandy Peach Sauce
Equipment
- 1 immersion blender
Ingredients
- 4 cups fresh peaches, cubed, not peeled
- 2½ cups white sugar
- ⅓ cup brandy
- ¼ cup water
Instructions
- Place all ingredients in a saucepan and stir.
- Cook over medium heat, stirring occasionally, for 15 minutes or until sauce thickens.
- Remove from heat when sauce starts to thicken but is still runny, not thick like jam.
- Allow to cool 5-10 minutes.
- Using an immersion blender, pulse the sauce until all the peaches and peels are just broken down. The sauce should be thick, don't over blend.
- Store in fridge covered for up to one month.
