In preparation for my new cake recipe that uses this peach glaze to substitute frosting, I thought I would share it with you now so that I can link to it in the recipe. It has all sorts of uses. You can add cinnamon to it and top ice cream, use it plain, or add hot spices such as cayenne, ginger, and chili powder. Baste your pork and chicken entrees using savory or hot spices. Meanwhile, stay tuned in for my delicious new gluten free cake recipe!
A peach glaze or compote for basting or serving as a side with pork or chicken dishes; or as a topping for desserts, pancakes or waffles.
Ingredients:
- 4 peaches, washed, peeled, pitted and cut into 1/4-inch pieces
- 1/4 cup sugar
- 1 Tablespoon water
- 1 teaspoon orange or lemon zest (optional)
- 1 teaspoon spice (optional for savory or spicy dishes)
Instructions:
- In a medium sized saucepan, add the peaches and sugar, and toss. Pour in the water and stir until all of the sugar is wet. Bring it to a boil, lower heat, cover and simmer until the peaches are soft, about 4 minutes.
- Using the back of a wooden spoon, smash the peaches against the sides of the pot. Optionally, leave the peach pieces whole, and use a s compote to serve along side dishes or in parfaits. Use your judgment to determine whether the sauce needs additional liquid. The long it cooks, the more the water evaporates. If using, add spices and stir to combine. Cook until the spices become aromatic.
- If using as a glaze for cakes, pies, and tarts, strain the sauce using a colander.
- Use to top cakes and coffee cakes or to baste chicken or pork.
Tips
If you wish to add them to a tart crust, consider adding a bit of unflavored gelatin mixed with warm water to make the filling more stable rather than runny. Then chill until firm.
Add 6 Tablespoons pureed peach glaze to White Frosting to create an amazing peach frosting.