Originally posted on August 10, 2020 and updated on August 22, 2023
Homemade Peach Syrup is perfect for topping sweet breakfast treats and so much more! It can be made with either fresh or frozen peaches.
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I love it when fresh summer peaches are in season. And I generally know how to choose perfectly fresh peaches. Inevitably though I end up with some peaches that aren’t so great. Meaning they won’t come off the pit. Or they’re too mushy or grainy to slice and serve. So it makes sense to make something out of “ugly” peaches. Like this luscious, liquid gold peach syrup. It is delicious as a topping for sweet breakfast treats such as pancakes and waffles. But there’s so many other uses for it too! Read on to find out how versatile peach syrup can be. And even if it’s not peach season, you can make this syrup with frozen peaches as well.
Buttermilk French Toast
More breakfast recipes from foodtastic mom
- Buttermilk French Toast
- Breakfast Potatoes
- Loaded Grits Breakfast Casserole
- Eggs Benedict Breakfast Bake
- The Best Buttermilk Pancakes
Ingredients for peach syrup
- Peaches – This syrup is the absolute best when peaches are at peak season in the summer. But you can also make it with frozen peaches. Do not use canned.
- Maple Syrup – Be sure to use pure maple syrup for this recipe.
- Sugar – I use granulated white sugar but you could also use brown sugar if you prefer.
- Lemon Juice – I used the juice of a meyer lemon in the recipe.
- Cinnamon – The cinnamon is optional but I just love the warm taste it adds to the peach syrup. Feel free to experiment with your flavors. Add some additional fruit like strawberries or blueberry. You could even add a sprig of fresh mint or basil!
Instructions for 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 the maple syrup, sugar, lemon juice and cinnamon. Bring to a boil and stir well to combine. Reduce the heat and simmer until the sugar dissolves and the peaches can easily be mashed with a fork. Remove the cooked peaches from the heat.
When I originally published this recipe, I mashed the peaches with a fork, giving the syrup a more rustic texture. I though this was perfect to pour over my Buttermilk French Toast. However, I think a smoother syrup is more versatile. Once the peaches are softened, simply blend the syrup in the saucepan with an immersion blender. Then put the syrup back on the heat to simmer for about 5 minutes more to thicken.
originally posted 8/10/2020
- Use more or less sugar in the syrup, depending on the natural sweetness of your peaches
- 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.
- Keep the syrup in an airtight container for up to five days in the fridge
- Freeze peach syrup in a plastic jar with an air tight lid for up to one month
The most obvious choice for what to serve with peach syrup are breakfast foods. Pancakes, french toast, waffles, as a topping for oatmeal or a yogurt parfait, or to add peach flavor to smoothies.
What can you do with leftover syrup?
This recipe makes three cups of syrup. So you’ll likely have leftovers. There are many possiblities for how to use your leftover syrup:
- as a topping to drizzle over vanilla ice cream or other desserts
- as a flavoring for iced tea or lemonade
- as a mixer for cocktails – like margaritas, bourbon and club soda or gin and tonic
- My favorite paring knife for chopping the peaches
- Non-stick saucepan with glass lid, similar to what I used for testing this recipe
- Immersion blender for blending the cooked peach syrup
- 4 cups peaches fresh or frozen
- 1/2 cup pure maple syrup
- 1/3 cup sugar more or less depending on the natural sweetness of the peaches
- 1 tbsp fresh lemon juice use a Meyer lemon if possible
- 1 tsp cinnamon
- Peel, pit and chop the fresh peaches. This recipe works just as well with frozen peaches, although cooking time will be longer. I do not recommend using canned peaches.
- Add the peaches, maple syrup, sugar, lemon juice and cinnamon to a medium saucepan.
- Cook over medium heat, stirring occasionally, until the mixture comes to a boil.
- Cover the pan (but be sure it is still vented) and reduce the heat to medium-low. 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.
- Or, remove the saucepan from the heat and blend with an immersion blender until smooth. Return the syrup to the heat to simmer, uncovered, for an additional 5 minutes to thicken.
- Serve warm. Or allow to cool until room temperature and store until ready to serve.
- Syrup will keep in the refrigerator in an airtight container for up to five days. It will keep in the freezer for up to one month.
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