Peach Syrup

Homemade Peach Syrup is perfect for topping sweet breakfast treats and so much more! It can be made with either fresh or frozen peaches.

Course Breakfast

Cuisine American

Keyword delicious peach syrup, fresh peach syrup, homemade peach syrup recipe, peach simple syrup, peach syrup, peach syrup recipe, simple syrup recipe

Prep Time 10

Cook Time 20

Servings

Calories 80kcal

Author Jill McOwen

Ingredients

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

Instructions

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.

Nutrition