Soft, sweet and syrupy, Stewed Peaches are a quick and simple way to make the most of that golden time of year – peach season. Make this treat in minutes and enjoy it on its own, with ice cream or yoghurt or as a topping with pancakes and other desserts.
Peaches can go from perfect to overripe in hours. Extend their life and capture the brilliant flavour of fresh peaches by stewing some up when they are in abundance.
If you have a tonne of peaches, well lucky you! You might also want to check out my peach jam and baked peaches recipes. Two more ways to enjoy this fabulous fruit.
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Ingredients
The peaches I’ve used here are a small, clingstone variety which I purchased in a kilo bag for a couple of dollars. You can, however, use any variety.
Tip: Use good quality, fresh peaches for the best results.
Apart from that, you’ll just need a little sugar, lemon juice, water and cinnamon. It’s only a pinch of cinnamon, so you can’t really taste it – but it does bring out the flavour of the peaches. The lemon juice is also used to bring out those natural fruit flavours.
See the recipe card at the end of this post for ingredient quantities.
Instructions
Peel the peaches using a fruit peeler (see image 1). For freestone peaches, cut in half and then remove the pit before slicing into wedges. For other peaches, cut the cheeks and remaining fruit from the peaches and slice into wedges (see image 1).
Add the peach wedges to the frypan or stewing pan along with remaining ingredients (see image 2).
Heat, stirring, until sugar dissolves. Bring to the boil and then simmer at a steady pace for 5 minutes (see image 3) or until peaches start to look glossy and little translucent and liquid starts to thicken a little (see image 4).
TIP: The peaches should retain their shape. You’ve over-stewed them if they start to break down.
Remove from the heat and pour into bowl or jar. Cover with plastic food wrap or lid before storing in the fridge.
Storage and serving
Store stewed peaches in the fridge, covered in their syrup, for up to one week.
You can freeze in an airtight container for up to 3 months.
Serve on your peaches as they are or with ice cream, cream or yoghurt. You can also add stewed peaches as a topping for muesli, pancakes, pavlova, waffles and more or as an ingredient in my trifle and peach slice recipes.
More ways to preserve summer fruits
Make the most of summer seasonal fruits with these recipes:
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Stewed Peaches
The simple and absolutely delightful way to enjoy this summer fruit.
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Instructions
Peel the peaches using a fruit peeler. For freestone peaches, cut in half and then remove the pit before slicing into wedges. For other peaches, cut the cheeks and remaining fruit from the peaches and slice into wedges.
Add the peach wedges to the frypan or stewing pan along with remaining ingredients.
Heat, stirring, until sugar dissolves. Bring to the boil and then simmer at a steady pace for 5 minutes or until peaches start to look glossy and little translucent and liquid starts to thicken a little.
Remove from heat and pour into bowl or jar. Cover with plastic food wrap or lid before storing in the fridge for up to one week.
Notes
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- Use good quality, fresh peaches.
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- The peaches should retain their shape. You’ve over-stewed them if they start to break down.
Nutrition
Calories: 77kcalCarbohydrates: 19gProtein: 1gFat: 0.4gSaturated Fat: 0.02gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.1gSodium: 17mgPotassium: 153mgFiber: 2gSugar: 17gVitamin A: 408IUVitamin C: 5mgCalcium: 6mgIron: 0.4mg
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