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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1/2 pound fresh peaches, peeled and sliced (2 cups), or frozen sliced
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
How to Make It
In a small bowl, dissolve the cornstarch in the water.
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.
Using an immersion blender, gently pulse until a chunky sauce forms. Serve chilled.
The conserve can be refrigerated for up to 5 days.
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