Peachy Vanilla-Ginger Sauce

Hey guys, this recipe is a simple one to help you use up the deluge of peaches on the shelves right now. It stores well, frozen or jarred.


(Pictured with dry pork riblets)

A balanced, mild but sweet peach and ginger sauce, with hints of vanilla and cinnamon. It goes amazingly well with pork and chicken, but also with desserts! I’ve used it as tart/pie filling too (add pectin).

Makes about 1-1/2 cups

You will need:

  • 2 cups ripe, peeled and diced peaches
  • 1T ginger powder
  • 1t vanilla extract
  • 1 stick cinnamon
  • 2T butter

Step one:

Melt butter in a saucepan. Add peaches, brown lightly and reduce to a simmer until mushy and soft. You can use a wooden spoon or mashed to help it break up.

This could take anywhere from 10-30 mins, depending  on the ripeness of your peaches. Add the cinnamon when it’s getting pretty mushy. Let it simmer for about ten minutes on a low heat, then remove the stick. Set aside to cool for 5 mins.

Step two: 

Mix in ginger & vanilla. Blend/mash until desired smoothness. I like mine a bit more rustic looking, so i just use an eggbeater.





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  • Salixisme

    This sounds really good! I happen to have bought a HUGE carton of peaches from the farmer market for only $30 today (about 25lb of them!)… and we are planning on having ribs later this week because we also picked up half a pig today as well.
    Now I know what sauce I will be doing with the ribs!

    • Nionvox

      I definitely got more peach stuff coming next week 🙂