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Peach Sauce

Rated as 4.72 out of 5 Stars

"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."
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30 m servings 103
Original recipe yields 10 servings


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  1. 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

Per Serving: 103 calories; 0 25.6 0 0 6 Full nutrition

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Read all reviews 17
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For this recipe, I used Snapple Peach Tea and no-sugar-added frozen peaches. I did take a little under half of the peaches and a bit of the liquid and puree it, then added it back to the pan to ...

As with all recipes I review, I followed this recipe faithfully. If I make the recipe a 2nd time I might make a few adjustments that suite my preferences. Excellent! Four stars since it was a...

Followed exactly. Had made a bunch of mini cheesecakes. Used this as a topping, along with raspberry sauce, chocolate sauce and whipped cream. Lots of variety. This sauce is amazing, thanks.

Absolutely DELICIOUS!!! I made it according to the instructions and it came out fantastic!! The use of peach flavored tea was a brilliant idea in my book. I used this as a sauce over homemad...

Amazing and I love the zip that the tea gave it. I used an herbal peach tea and according to the box the first ingredient was orange peel - which I think gave it a wonderful tanginess. This reci...

It was OK, the sugar was a bit much and overpowered the peach taste.

This recipe was so easy to make and it came out delicious!!! I'm actually making more now so I can freeze it in small batches to have on hand to put on everything imaginable.

I was using ripe Colorado peaches so I cut the sugar to 1/3 cup each. Also added just a dash of salt to deepen the flavor palate. Excellent served over cheesecake made with ginger snap crust!

So good and so easy. Made it to go with French toast (the Fluffy French Toast recipe on this site) and it was well-received by all. If you have any left over, it makes a great topping for vanill...