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Ginger-Peach Conserve

The warm heat of ginger perfectly complements sweet peaches in this thick fruit sauce that’s delicious on yogurt, ice cream or even on a piece of toast.


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  • Total Time:
  • Servings: Makes about 2 cups

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  • 1/2 pound fresh peaches, peeled and sliced (2 cups), or frozen sliced peaches, thawed

  • 3/4 cup plus 2 tablespoons granulated sugar

  • 1/4 cup fresh orange juice

  • 1/4 cup plus 2 tablespoons dark brown sugar

  • Pinch of salt

  • 2 tablespoons finely grated peeled fresh ginger

  • 1/8 teaspoon cinnamon

  • 1/2 teaspoon cornstarch

  • 1/2 teaspoon water


  1. In a small bowl, dissolve the cornstarch in the water.
  2. In a medium saucepan, combine the peaches with the granulated sugar, brown sugar, salt and orange juice and bring to a simmer over moderate heat, stirring until the sugar dissolves. Cook for 5 minutes,stirring occasionally. Add the ginger and cinnamon and simmer for 2 minutes longer. Add the dissolved cornstarch and simmer until the liquid is slightly thickened, about 30 seconds.
  3. Using an immersion blender, gently pulse until a chunky sauce forms. Serve chilled.

Make Ahead

The conserve can be refrigerated for up to 5 days.

Photo © John Kernick Published March 2012

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