Ingredients30 m servings 103
- 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.
Per Serving: 103 calories; 0 25.6 0 0 6 Full nutrition
ReviewsRead all reviews 23
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.
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...
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.
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...
I didn't have peach tea so I used Bigelow orange spice tea. I also used canned peaches with light syrup. I did not drain the syrup. I only had one can of peaches so I decreased the other ingred...
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!