I found the Peach Waffle Syrup recipe on www.tasteofhome.com
Of course anything associated with Taste of Home magazine just has to be good. The cook who provided the recipe said it was a Saturday-morning favorite in her home because on weekend mornings she had extra time to put it together.
The recipe calls for 20 ounces of peach slices, so I peeled and sliced enough of our fresh peaches to fill 2 1/2 cups. Before I put the peaches into the saucepan for cooking, I let them sit for a few minutes in a food-strainer basket so they would be drained of extra juice. Then into the large saucepan went the peaches, water, sifted powdered sugar, and cinnamon. After all this boiled, I added a cornstarch/water mixture and stirred until the sauce became thick.
This made enough for 14 servings—way more than Hubby and I could pour over a week of waffles, so I plan to freeze a portion of it and save for some of the mornings of the July 4 weekend. On this June 16th day, if you’re thinking that the summer is slipping away from you too fast, get busy with this essence-of-summer dish so you can savor, savor, savor these delicious summer days.
Peach Waffle Syrup
20 ounces peach slices, drained of extra juice
2 cups water
powdered sugar that has been sifted to measure 2/3 cup
1/8 teaspoon ground cinnamon
1 tablespoon cornstarch
2 tablespoons cold water
In a large saucepan combine the peaches, water, powdered sugar, and cinnamon. Bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes. Stir often. In a separate bowl combine the cornstarch and cold water until mixture is smooth; gradually add it to the peach mixture in the saucepan. Bring entire mixture to a boil; cook and stir over medium-high heat for 2 minutes or until thickened. Yield: about 3 1/2 cups or 14 servings.