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Peach Sauce … Sweet, fresh and homemade Peach Pie Filling is my first choice when making pie, crumble and tarts. There’s nothing like making it at home, it is super easy to make and a great way to make use of fresh ripe and sweet peaches during Summer.
I have an obsession with peaches, and it got even worst when I moved here in Canada. We do not have abundance of fresh peaches in Philippines so I always enjoyed the canned or bottled peaches with light syrup that I can literally drink on its own. It’s so good, I just cannot stop eating it. When I moved here, I got exposed to fresh peaches and so I always look forward to Summer season to get my hands on those lovely fresh peaches. So as soon as I see them in the market, I’m on them.
I used it for making pies, cobblers, crisp or as toppings for pancakes and even on my ice cream. That is how much I love it because it’s that good. As soon as Summer nears the end, I always buy quite a lot of fresh peaches and I made filling or jam or preserves out of them. This way, I still get to enjoy it few more months even if the Summer is over.
Just a simple reminder, when choosing peaches for cooking or baking, make sure not to get a very ripe peach that already have spots and bruises. You want something still hard, but ripe this way it doesn’t get to mushy when you cook it. Unless you are making it as smooth jam, then overripe could work for that. Since this is a pie filling, I like having chunks and pieces of peaches. Let me show you how easy it is to make this. Let’s get started!
- 450g (1 lb) fresh peaches – diced
- 1/4 cup + 2 tbsp sugar (Can be increased for sweeter taste)
- 2 tbsp water
- zest of 1/2 lemon
- 1 tsp cornstarch
- pinch of salt
Wash and dice the peaches. In a small pan, add water, sugar, diced peaches, lemon zest and cornstarch. Stir to dissolve the cornstarch and cook for 10- 15 minutes or until the peaches are soft and tender. This could vary depending on how ripe the peaches that you are using, adjust cooking time as needed. Consistency will thicken as it cools down. You can increase the cornstarch by 1 tbsp if you want a thicker consistency, or if you prefer it sweeter you can add more sugar. Transfer in a bottle and let cool completely before storing in the refrigerator.
Makes about one 250ml mason jar, just enough to fill 6-8 inch pie
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