Peach Sauce
Ingredients
Directions
Prepare the liquid
Strain the juice from the can of peaches.
Dilute the juice with ½ cup of water.
Heat the mixture to boiling.
Thicken
Thicken with 1 tablespoon of cornstarch, stirring until smooth.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Canned peaches
- Their juice supplies the fruit flavour and forms the liquid base of the sauce.
- Cornstarch
- Swells when heated, thickening the liquid into a glossy, smooth sauce.
The step that matters
Thicken with cornstarch, stirring until smooth. Cornstarch clumps if it hits hot liquid unstirred. Mixing it smooth first, then heating, lets the starch granules disperse and swell evenly, giving a silky rather than lumpy sauce.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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