Best 8 Fresh Peach Sundae Sauce Recipes

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**Peach Sundae Sauce: A Sweet and Tangy Summer Treat**

Indulge in the delightful flavors of summer with our collection of fresh peach sundae sauce recipes. These sauces are bursting with the juicy sweetness of ripe peaches, complemented by a tangy citrus kick and a hint of aromatic spices. Whether you prefer a classic, smooth sauce or a chunky, rustic version, we have a recipe to suit your taste. Get ready to transform your favorite sundaes, ice cream scoops, and desserts into culinary masterpieces with our selection of easy-to-follow peach sundae sauce recipes.

Here are our top 8 tried and tested recipes!

FRESH PEACH SUNDAE SAUCE



Fresh Peach Sundae Sauce image

Found this one on the recipe wall at Wilson Farms in Lexington MA. I haven't tried this yet (I haven't come across good fresh peaches lately), but I definitely intend to. If you prefer, the oj can be subbed with orange liqueur or peach brandy.

Provided by Muffin Goddess

Categories     Sauces

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 7

1/4 cup sugar
2 teaspoons cornstarch
1/8 teaspoon nutmeg
1/8 teaspoon cinnamon
1/3 cup water
2 tablespoons orange juice
2 cups peeled sliced ripe peaches

Steps:

  • In a 2-quart saucepan, stir together the sugar, cornstarch, nutmeg and cinnamon. Mix in the water and juice. Bring this to a boil over medium heat, stirring constantly. Reduce heat and simmer for one minute.
  • Stir in the peaches and continue simmering for 4 to 5 minutes, stirring occasionally, until peaches soften slightly. Remove from heat. Because the peaches will continue to cook in the hot syrup, you don't want to overcook them while pan is on the heat.
  • Serve warm or cold over ice cream.

PEACH SAUCE



Peach Sauce image

Make this up in advance for sourdough pancakes. I used Celestial Seasonings® tea. Substitute water for tea if you don't have it on hand. Chopped pecans might taste good in this, as well as brandy instead of vanilla.

Provided by gololly

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Dessert Sauce Recipes

Time 30m

Yield 10

Number Of Ingredients 7

½ cup cold peach-flavored tea
2 tablespoons cornstarch
4 cups diced peaches
½ cup white sugar
½ cup brown sugar
¼ teaspoon grated nutmeg
2 teaspoons vanilla extract

Steps:

  • Whisk tea and cornstarch together in a small bowl; transfer to a saucepan. Add peaches; cook, stirring constantly, over medium heat until just boiling, 2 to 3 minutes. Stir in white sugar, brown sugar, and nutmeg; simmer over medium-low heat until sauce is thickened, about 10 minutes. Remove from heat and stir in vanilla extract. Let stand for 5 to 10 minutes to thicken.

Nutrition Facts : Calories 102.5 calories, Carbohydrate 25.6 g, Sodium 5.7 mg, Sugar 23.9 g

GINGERED PEACH AND BROWN SUGAR SUNDAES



Gingered Peach and Brown Sugar Sundaes image

Here, sliced fresh peaches and a rich brown sugar caramel sauce accent scoops of ginger-flavored frozen mousse. Margarita glasses make terrific sundae dishes.

Yield Makes 8 Servings

Number Of Ingredients 13

6 large egg yolks
3/4 cup sugar
1/4 cup water
1/2 cup (packed) minced crystallized ginger (about 3 1/2 ounces)
1 1/2 teaspoons vanilla extract
2 cups chilled whipping cream
1 cup (packed) golden brown sugar
1/2 cup whipping cream
1/2 cup canned peach nectar
1/4 cup (1/2 stick) unsalted butter
2 tablespoons dark corn syrup
5 peaches, peeled, pitted, sliced
Sliced almonds, toasted

Steps:

  • For mousse: Whisk first 3 ingredients in medium metal bowl. Set bowl over saucepan of simmering water (do not allow bottom of bowl to touch water); whisk constantly until candy thermometer registers 170°F, about 3 minutes. Remove bowl from over water. Add ginger and vanilla. Transfer mixture to processor and puree until fluffy, about 5 minutes. Pour puree into large bowl. Refrigerate until cool, about 20 minutes.
  • Beat cream in another large bowl until stiff peaks form. Fold cream into egg mixture. Cover and freeze overnight.
  • For sauce: Combine first 5 ingredients in heavy medium saucepan. Stir over medium heat until sugar dissolves and butter melts. Increase heat to high and boil until sauce thinly coats back of spoon, stirring occasionally, about 4 minutes. Cool slightly. (Mousse and sauce can be made 1 week ahead. Keep mousse frozen. Cover and refrigerate sauce. Before serving, stir sauce over low heat just until warm.)
  • Spoon frozen mousse into 8 margarita glasses. Drizzle some warm sauce over each. Top with peaches and almonds.

GRILLED-PEACH SUNDAES WITH SALTED BOURBON-CARAMEL SAUCE



Grilled-Peach Sundaes With Salted Bourbon-Caramel Sauce image

This recipe came to The Times from John Currence, the celebrated chef in Oxford, Miss. It is a meditation on the delights of summer: fresh, juicy peaches, cold buttermilk and whipped cream -- and grilling. The alcohol from the bourbon will burn off when you mix it into the caramel, so don't worry about serving it to children.

Provided by Christine Muhlke

Categories     dessert

Time 1h

Yield Serves 4

Number Of Ingredients 19

4 ripe peaches
3 tablespoons peanut oil
Sea salt
1 cup whole pecan halves
1 1/2 tablespoons melted butter
3/4 teaspoon salt
1/4 teaspoon cayenne
1 1/2 tablespoons sugar
1 cup sugar
1/4 cup water
2 tablespoons light corn syrup
3/4 cup heavy cream
4 tablespoons butter
1 teaspoon sea salt
1/4 cup bourbon
1 cup best-quality heavy cream
3 tablespoons powdered sugar
1 teaspoon vanilla
1/4 cup buttermilk

Steps:

  • Prepare the peaches: Heat a charcoal grill while you bring a saucepan of water to simmer. Score the bottom of each peach with an X, then blanch for about 45 seconds, until skin near the X looks loose. Remove peaches with a slotted spoon and cool in a bowl of ice water. Peel the peaches. Then, with a paring knife, start at the stem of the peach and make a single cut around to the tip. Rotate hands in opposite directions, twist and free flesh from pit.
  • Lay the peach halves cut side up and brush lightly with peanut oil; sprinkle with salt. Place the peaches cut side down on grill (you can also use a stovetop grill pan set over medium heat) and cook until there are grill marks, about 2 minutes. Brush with oil and sprinkle with salt. Flip and grill the other side.
  • Make the pecans: Toss the first four ingredients in a bowl; spread on a nonstick cookie sheet and bake at 350 degrees for 12-15 minutes, or until nicely toasted. Remove and toss with the sugar.
  • Make the caramel: Combine the sugar, water and corn syrup in a saucepan and bring to a low boil. Gently swirl the mixture in a circular motion (do not stir) and allow it to boil down until it is a deepamber caramel, at least 10 minutes. Carefully whisk in the cream, protecting your hand from the steam. Immediately whisk in the butter and continue to stir over low heat until mixture is smooth. Stir in salt and bourbon and whisk again. Remove from heat and allow to cool before using.
  • Make the whipped cream: Whip the cream until soft peaks form. Stir in powdered sugar and vanilla and whip to stiff peaks. Drizzle in the buttermilk and whip until incorporated. Refrigerate until ready to use.
  • To assemble: Place 2 peach halves in a bowl; scoop ice cream into each pit and add a dollop of whipped cream. Sprinkle with pecans and drizzle salted bourbon-caramel sauce over the whole shebang.

Nutrition Facts : @context http, Calories 1130, UnsaturatedFat 41 grams, Carbohydrate 91 grams, Fat 83 grams, Fiber 5 grams, Protein 6 grams, SaturatedFat 37 grams, Sodium 997 milligrams, Sugar 87 grams, TransFat 1 gram

FRESH PEACH SAUCE



Fresh Peach Sauce image

I like to make my breakfast table as pretty as possible. This peach sauce adds a warm golden color to the table and terrific flavor to pancakes, waffles and French toast.

Provided by Taste of Home

Categories     Desserts

Time 15m

Yield 1 cup.

Number Of Ingredients 6

3 tablespoons sugar
2 teaspoons cornstarch
Dash ground nutmeg
1/2 cup water
1 cup sliced peeled fresh peaches
1/8 to 1/4 teaspoon almond extract

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.

Nutrition Facts : Calories 23 calories, Fat 0 fat, Cholesterol 0 cholesterol, Sodium 0 sodium, Carbohydrate 6g carbohydrate, Fiber 1g fiber), Protein 0 protein.

GRILLED PEACH SUNDAES



Grilled Peach Sundaes image

These peaches with a hint of grill flavor are sweet and juicy. We serve them in a waffle bowl with ice cream. That's jackpot at our house. -Nancy Dentler, Greensboro, North Carolina

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield 6 servings.

Number Of Ingredients 9

4 cups fresh or frozen sliced peeled peaches, thawed
1/3 cup sugar
1 teaspoon vanilla extract
1/2 cup old-fashioned oats
1/2 cup packed brown sugar
1/4 cup all-purpose flour
6 tablespoons cold butter
6 ice cream waffle bowls
3 cups vanilla ice cream

Steps:

  • In a large bowl, combine peaches, sugar and vanilla. Transfer to a greased 8-in. square disposable foil pan., In a small bowl, combine oats, brown sugar and flour; cut in butter until crumbly. Sprinkle over filling., Place pan on grill rack over indirect medium heat. Grill, covered, 15-20 minutes or until filling is bubbly. Remove from heat; cool slightly. Place peach mixture in waffle bowls; top with ice cream.

Nutrition Facts : Calories 486 calories, Fat 21g fat (12g saturated fat), Cholesterol 60mg cholesterol, Sodium 157mg sodium, Carbohydrate 74g carbohydrate (53g sugars, Fiber 3g fiber), Protein 6g protein.

CINNAMON-CRUNCH PEACH SUNDAES



Cinnamon-Crunch Peach Sundaes image

Categories     Dessert     Bake     Kid-Friendly     Peach     Summer     Birthday     Family Reunion     Poker/Game Night     Cinnamon     Party     Bon Appétit     Small Plates

Yield Serves 6

Number Of Ingredients 11

1 cup plus 6 1/2 tablespoons sugar
3/4 cup water
6 tablespoons dark corn syrup
3 cinnamon sticks, broken in half
6 whole cinnamon graham crackers, crushed to coarse crumbs
4 1/2tablespoons unsalted butter, melted
6 medium peaches, pitted, sliced into wedges
1 1/2 tablespoons fresh lemon juice
3/4 teaspoon ground cinnamon
French vanilla ice cream
6 cinnamon sticks (optional)

Steps:

  • Stir 1 cup plus 2 tablespoons sugar, 3/4 cup water, corn syrup and halved cinnamon sticks in heavy medium saucepan over medium heat until sugar dissolves; bring to boil. Reduce heat to low; simmer until syrup is reduced to 1¤ cups, about 20 minutes. Cool; remove cinnamon sticks. (Can be made 1 week ahead. Cover; refrigerate.)
  • Preheat oven to 350°F. Combine cracker crumbs, butter and 1 1/2 tablespoons sugar in small bowl; toss to coat evenly. Spread mixture out on small baking sheet. Bake until golden, stirring occasionally, about 5 minutes. Cool.
  • Mix peaches, 3 tablespoons sugar, lemon juice and ground cinnamon in medium bowl. Let stand until juices form, at least 15 minutes and up to 1 hour.
  • Place 2 scoops of ice cream in each of 6 bowls. Spoon peaches and juices over ice cream. Drizzle with syrup and sprinkle with crunch topping. Garnish with cinnamon sticks, if desired, and serve.

FRESH PEACH SAUCE



Fresh Peach Sauce image

This peach sauce is wonderful to use over ice cream or pound cake when fresh peaches are in season. The orange liqueur and brandy really bring out the delicious peach flavor.

Provided by Bayhill

Categories     Sauces

Time 25m

Yield 2 1/2 cups

Number Of Ingredients 7

3 fresh peaches (medium size, peeled and pits removed)
1/4 cup granulated sugar
3 tablespoons orange juice concentrate (thawed)
1 tablespoon peach jam
1 cup fresh peach (peeled and sliced)
1 1/2 tablespoons triple sec or 1 1/2 tablespoons other orange-flavored liqueur
1 1/2 tablespoons brandy

Steps:

  • Place the 3 peeled and pitted peaches in container of an electric blender; process until smooth, stopping once to scrape down sides.
  • Pour puree into a medium saucepan. Stir in sugar, orange juice, and jam; bring just to a boil over medium heat, stirring constantly.
  • Stir in 1 cup peach slices, Triple Sec, and brandy.
  • Serve warm over ice cream or pound cake.

Tips:

  • For the best flavor, use ripe, juicy peaches.
  • If you don't have fresh peaches, you can use frozen or canned peaches. Just thaw them before using.
  • If you want a smoother sauce, you can peel the peaches before cooking them.
  • You can add other ingredients to the sauce, such as vanilla extract, cinnamon, or nutmeg.
  • Serve the sauce warm or cold, over ice cream, yogurt, or pancakes.

Conclusion:

Fresh peach sundae sauce is a delicious and versatile dessert topping that can be used in a variety of ways. It's easy to make and only requires a few simple ingredients. So next time you're looking for a sweet treat, give this sauce a try. You won't be disappointed!

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