This sweet, tangy, homemade Peach Sauce is one of those low-effort, high-reward recipes that instantly levels up whatever you’re eating. I make it with frozen peaches (hello, money-saving shortcut!), meaning it’s a budget-friendly way to bring bright, fruity flavor to your table any time of year. But, of course, if I’m lucky enough to have fresh peaches on hand, you’d better believe I use those too!
Sweet and Fruity Homemade Peach Sauce
What makes this peach sauce really shine is how many ways I can use it. I’ve drizzled it over vanilla ice cream on a hot summer night, spooned it onto homemade pancakes for something a little extra for breakfast, and swirled it into yogurt for a quick snack. I’ll even admit I’ve eaten a spoonful straight from the jar more than once 😉. You only need one pot, a few pantry staples, and frozen peaches to make this cozy, cinnamon‑kissed peach topping, and it keeps well in the fridge or freezer for whenever a little sweetness calls!
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Peach Sauce Recipe
This homemade Peach Sauce recipe is sweet, made with frozen peaches, and perfect for topping ice cream, pancakes, oatmeal, and more!Step-by-step photos can be seen below the recipe card.
Course Sauce
Cuisine American
Total Cost $2.76 recipe / $0.17 serving
Prep Time 5 minutesminutes
Cook Time 25 minutesminutes
Total Time 30 minutesminutes
Servings 16servings (2 Tbsp each)
Calories 34kcal
Author Jennie Alley
Equipment
Small Saucepan
Small Bowl
Ingredients
2cupsfrozen peachesthawed and diced, $1.91*
¾cupwaterdivided, $0.00
½cupgranulated sugar$0.19
⅛tspground cinnamon$0.01
⅛tspsalt$0.01
1lemonjuiced (1 tsp) and zested (1 tsp) $0.58**
1Tbspcorn starch$0.06
Instructions
Gather and prep all ingredients.
In a small saucepan over medium heat, combine the peaches, ½ cup water, sugar, cinnamon, salt, lemon juice, and zest. Stir and let the mixture come to a gentle boil, about 5–6 minutes.
In a separate bowl, mix the remaining ¼ cup of water with the cornstarch until fully dissolved to make a slurry. Pour the slurry into the peach mixture and stir well. Reduce the heat slightly and let it simmer for 15–20 minutes, stirring occasionally. The longer it simmers, the thicker the sauce will get.
Remove from heat and let it cool slightly. Serve warm or chilled—either way, it’s delicious!
See how we calculate recipe costs here.
Notes
*If you’re using fresh peaches instead of frozen, you’ll want to peel and slice them first. Fresh peaches may release a little less liquid than frozen, so you can either add a splash more water at the start (about 2–3 extra tablespoons) or keep an eye on the pan and adjust as it cooks. The flavor will be slightly brighter and more floral—perfect for peak summer produce!**Bottled lemon juice works if that’s what you have, and you can skip the zest—but if you have a fresh lemon, the added brightness from the zest really makes a difference!
Make the sauce: Place a saucepan over medium heat and add 2 cups thawed and diced frozen peaches, ½ cup water, ½ cup sugar, ⅛ tsp cinnamon, ⅛ tsp salt, 1 tsp lemon juice, and 1 tsp lemon zest. Stir to combine and let everything come to a gentle boil, about 5-6 minutes.
Thicken the sauce: Meanwhile, mix the remaining ¼ cup of water with 1 Tbsp cornstarch until dissolved. Once the peach mixture has come to a gentle boil, pour the cornstarch slurry in and stir well. Reduce the heat slightly and simmer for 15-20 minutes, stirring occasionally.
The longer it simmers, the thicker it’ll get, so pull it off the heat once you’re happy with the consistency! Let it cool slightly once done, and serve it warm or chilled. Enjoy!
How to Peel Fresh Peaches
This recipe for peach sauce works with frozen or fresh peaches (see the recipe card notes above for more guidance on this swap!). If I’m using fresh peaches, I always peel and slice them before getting started. You can do this with a sharp paring knife/veggie peeler, or try my favorite trick: score a small “X” on the bottom of each peach, dip them in boiling water for about 30 seconds, then pop them into an ice bath. The skins should slip right off, and it makes prep so much easier.
Peach Sauce Recipe Success Tips
Frozen peaches tend to be reliably sweet because they’re frozen at peak ripeness, so that’s what the sugar amount in this recipe is based on. If you’re lucky enough to have fresh peaches, their sweetness can vary. You may want to add a little more or less sugar to your sauce depending on how sweet you want it.
If your peach compote is a little runny, simmer it for a bit longer (stirring often) until it thickens to your liking. There’s no need to add more cornstarch as it’ll thicken from the heat.
This recipe is easy to double, triple, or even cut in half, depending on how much you need. Head to the recipe card above and input the number of servings you’d like, and the ingredient amounts will adjust for you automatically.
Serving Suggestions
I mentioned earlier that this homemade peach sauce can be used in so many ways, and I wasn’t kidding. Here are a few more delicious ideas to try:
Drizzled over waffles and pancakes (try ricotta pancakes for something a bit different)
Layered in a parfait with fresh fruit and yogurt
As a topping for ice cream or vanilla froyo
Stirred into cottage cheese for a peachy, protein-rich snack!
Add it to oatmeal or overnight oats
Spread on toast or bagels with cream cheese for breakfast
Spooned over poundcake, angel food cake, shortcake, or cheesecake!
Layered between homemade cake layers
Added to mocktails or individual glasses of homemade lemonade (I’d blend the peach sauce first before using it in a drink)
Storage & Reheating
Once your sweet peach sauce has cooled, store it in a jar or an airtight container and keep it in the fridge for up to a week. Want to save some for later? It freezes like a dream! Pour it into a freezer-safe container or zip-top bag (I like to lay the bag flat so it stacks easily) and freeze for up to 3 months. When you’re ready to use it, thaw in the fridge overnight or gently warm it on the stove or in the microwave. If it’s a little thicker than you’d like, stir in a splash of water to loosen it back up.
