Best 7 Dried Peach Sauce Recipes

INSTANT POT® PEACH SAUCE

Steps:

• Place chopped peaches in a multi-functional pressure cooker (such as Instant Pot®) and evenly sprinkle with brown sugar. Let sit for 10 minutes. Stir in lemon juice, water, and cinnamon.
• Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 1 minute. Allow 6 to 10 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions, about 10 minutes. Release remaining pressure carefully using the quick-release method, about 5 minutes. Unlock and remove the lid.
• Select Saute function and cook, stirring and smashing peach chunks with a spoon until you have a thick, chunky consistency, about 2 minutes. Press Cancel to end the Saute function.
• Cool and serve immediately or store in jars in the refrigerator to serve later.

FRIED DRIED PEACH PIES

Steps:

• 1. Cook dried peaches on medium low heat in 2 cups of water, sugar, lemon juice, butter and cinnamon until peaches are soft and consistency is thick. Approx. 35-45 minutes.
• 2. Place flour and salt in a medium sized bowl. Cut in shortening until crumbly. Add milk and mix until soft dough forms. Divide dough into 10 portions. Roll each portion into a 6 inch circle. Place 1 heaping teaspoon of filling on half of dough. Fold over and seal edges.
• 3. In a large electric skillet bring 1/2 inch of oil to 350 degrees. Place 5 pies in oil and fry for 3-5 minutes on each side. Place on paper towel then sprinkle with sugar.

DRIED PEACH SAUCE

Steps:

• Put all the ingredients in a medium saucepan, cover, and bring to a boil over high heat. Decrease the heat to low and cook for 15 minutes. Remove from the heat and let cool completely. Transfer to a blender and process on high speed until completely smooth. If the mixture is too thick to blend easily, add up to 1/4 cup more apple juice, 1 tablespoon at a time. Serve hot or cold. Stored in a sealed container in the refrigerator, Dried Peach Sauce will keep for 10 days. Note: When you purchase dried fruit, make sure it is unsulfured. Sulfur is added to dried fruit to make the color more vibrant. Unsulfured fruit, although not as bright in color, tastes better and doesn't create health risks. Sulfured fruit can cause allergic reactions or asthma attacks, especially in children. Variation: Replace the dried peaches with unsulfured dried apricots or dried nectarines.

PEACH-CRANBERRY SAUCE

Steps:

• Bring sugar and water to a boil, stirring until sugar has dissolved. Add cranberries, peaches, and salt, and return to a boil. Reduce heat and simmer gently, stirring occasionally, until thickened and cranberries have burst, about 10 minutes. Let cool. Cover, and refrigerate until ready to serve.

PEACH SAUCE

Steps:

• Combine the peaches, sugar, lemon juice and 2 tablespoons water in a bowl. Set aside to macerate for 10 minutes. Transfer to a small pot and cook over low heat until the peaches are tender and a syrup has formed, 10 minutes. Transfer to a bowl and let cool to room temperature.

FRESH PEACH SAUCE

Steps:

• In a small saucepan, mix sugar, cornstarch and nutmeg; stir in water until smooth. Add peaches; bring to a boil, stirring constantly. Cook and stir 2-3 minutes or until thickened. Remove from heat; stir in extract. Serve warm.

DRIED FRUIT AND WINE SAUCE

Steps:

• 1. Cut all the dried fruit into small pieces. and marinade in the red wine for about an hour or so.
• 2. cut onions garlic and scallions into small pieces and saute in the butter and oil. (I use some oil so that the butter doesn´t burn) till they transparent.
• 3. add cut up dried fruit togerther with the red wine.then add sweet wine and the rest of the ingredients and let simmer for about 30-45 min.
• 4. add salt, pepper to taste
• 5. thicken sauce with corn starch to taste