Peach Syrup is perfect for topping sweet breakfast treats like pancakes and waffles and can be made with either fresh or frozen peaches.
I love it when peaches are in season. And I generally know how to choose perfectly fresh peaches. Inevitably though I end up with a few peaches that aren’t so great. Meaning they won’t come off the pit. Or they’re too mushy to slice and serve. So it makes sense to make something out of ugly peaches. Like this luscious Peach Syrup. It’s so delicious as a topping for sweet breakfast treats. Pancakes. Waffles. French Toast. And even if it’s not peach season, you can make this syrup with frozen peaches too.
How to Make Peach Syrup
Peel, pit and slice your fresh peaches. Or simply open up a bag and dump your frozen peaches into a medium-sized sauce pan. Add sugar and cinnamon. Bring to a boil. Reduce heat and simmer until the peaches can easily be mashed with a fork. Remove the cooked peaches from the heat. Stir in some pure maple syrup.
What to Serve with Peach Syrup
I served this Peach Syrup with a new recipe I have coming up, Buttermilk French Toast. It was so incredibly yummy. Here’s some more recipes that will go well with this syrup.
- Cinnamon Pecan Waffles
- Best Buttermilk Pancakes
- Dutch Baby Pancake
- Baked French Toast Casserole
- Brown Butter Pecan Pancakes
- Use more or less sugar in the syrup, depending on the natural sweetness of your peaches. 1/3 cup was the right amount for frozen peaches.
- Keep the peach syrup in a jar with an air tight lid for up to five days.
- Freeze peach syrup in a plastic jar with an air tight lid for up to one month.
- Did you know there are over 300 different varieties of peaches in the United States? Find out about the best types of peaches at my favorite place to purchase peaches, The Peach Truck.
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- 16 oz peaches fresh or frozen
- 1/3 cup sugar more or less depending on the natural sweetness of the peaches
- 1 tsp cinnamon
- 1/2 cup pure maple syrup
- Peel, pit and slice the fresh peaches. This recipe works just as well with frozen peaches. I do not recommend using canned peaches.
- Add the peaches, sugar and cinnamon to a medium saucepan.
- Cover the pan, bring the mixture to a gentle boil.
- Uncover and reduce heat to simmer. Simmer the peaches, stirring occasionally, until the peaches are easily mashed with a fork.
- Mash up all the peaches. Continue simmering if you'd like a thicker syrup.
- Remove the syrup from the heat. Stir in the pure maple syrup.
- Serve warm. Or transfer the syrup to a jar with an air tight lid. Allow the syrup to cool to room temperature.
- Syrup will keep in the refrigerator for up to five days. It will keep in the freezer for up to one month.
More Breakfast Recipes
- Quiche Lorraine
- Breakfast Potatoes
- Eggs Benedict Breakfast Bake
- How to Bake Bacon
- Stuffed French Toast