Fresh Peach Honey Glaze (Edit recipe)

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The glaze of the season, made with the "diamond" fruit of summer! There’s just something about peaches! The warm, golden colors hiding inside, the flavor that is just naturally a taste bud explosion (is there such a thing as a “fruit umami?”) and the texture, seriously there isn’t anything quite like a fresh, tree ripened peach this time of year! Having this glaze on hand will make for many "peach" forward delights! Fresh Peach Pie, peach-y ice cream topping, yogurt bowl upgrade--etc! Comes together very quick…so make some and enjoy!

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PREP TIME

20 minutes

COOK TIME

10 minutes

INGREDIENTS

7

Serves: 4-6

Ingredients

1.5 cups Peaches, peeled, pitted and roughly chopped
.25 cup Honey
.5 cup Water, divided
1 Tbsp Lemon Juice
1 pinch Vanilla Baking SALT - am.Niccoli
3 - 4 Tbsp Cornstarch, can sub arrowroot starch for strict Paleo, see note*
1 Tbsp Butter, Salted

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Place peaches, honey, ¼ cup of the water, lemon juice, lemon zest and salt in a small saucepan. Stir to combine and bring to a slow boil over medium heat and simmer for approximately 3-4 minutes, stirring occasionally.
While peaches are cooking, mix the cornstarch with the remaining ¼ cup of water and set aside. Use 3 teaspoons if you don’t want it as thick, using 4 teaspoons will make a very thick glaze, which is purely a texture choice.
Remove peach mixture from heat and puree fruit with immersion blender until completely smooth. If you don’t have an immersion blender, you can use a food processor as well…just be careful pouring the hot mixture and pureeing. Hot liquid can be explosive and can burn skin very easily. Pour back into saucepan once smooth.
Return pan to stove top, whisk the arrowroot slurry once more before pouring it into the peaches. Once poured in, whisk over low heat until glaze thickens.
Add butter and whisk until combined, this step is optional of course, but does give it a nice sheen when cooled.
Let cool slightly, and then use for fresh peach pie right away, or store in fridge until ready to use.

Notes

When you use arrowroot, just keep in mind that it can make liquids more of a slimy texture the thicker it gets. So you may prefer using 3 teaspoons, but it’s certainly a personal preference.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	165
Fat:	3 g
Carbohydrates:	36 g
Protein:	0 g
Cholesterol:	8 g
Sodium:	115 mg
Fiber:	0 g
Sugars:	24 g
Sugar Alcohol:	0 g
Calculated for total recipe.