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Canned Peach Ice Cream Topping Recipe

American · Dessert · 15 min total

A quick and easy topping made from canned peaches, perfect for drizzling over vanilla ice cream or using as a pancake syrup.

Ingredients

• 1 (15-ounce) can sliced peaches in heavy syrup
• 2 tablespoons unsalted butter
• 2 tablespoons brown sugar
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon ground cinnamon
• Pinch of salt

Instructions

1. Drain the peaches, reserving 1/4 cup of the syrup. Roughly chop the peaches into small pieces.
2. In a small saucepan over medium heat, melt the butter. Add the brown sugar and reserved peach syrup, stirring until the sugar dissolves.
3. Add the chopped peaches, vanilla extract, cinnamon, and salt. Bring to a simmer, then reduce heat to low and cook for 5-7 minutes, stirring occasionally, until the sauce thickens slightly.
4. Remove from heat and let cool for a few minutes. Serve warm over ice cream or pancakes.

Tips

• Store any leftover topping in an airtight container in the refrigerator for up to a week. Reheat gently before serving.
• For a smoother sauce, blend the cooked mixture with an immersion blender before serving.
• Add a splash of bourbon or rum for an adult version.

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