I made a few changes to the recipe because although I love the original recipe, which requires the sauce to be smooth, I wanted to change it up a bit and let bigger pieces of the fresh peaches be a part of the sauce this time. I think you will love it! I hope you find this sauce refreshing and full of flavor like I do!
(makes approx. 2 cups of sauce)
(printable recipe at end of page)
4 large Peaches, peeled, stoned, and chopped
1 cup Water
1/4 cup Sugar
Pinch of Ground Cinnamon
1/2 cup Heavy Cream
1 tablespoon Butter
1 teaspoon Almond Extract
Vanilla Ice Cream
3 fresh Blueberries for garnish
In a large saucepan over medium heat, simmer the peaches, water, sugar, and cinnamon until the peaches are very tender, about 20 minutes. Transfer the mixture to a blender or food processor and chop until the peaches are in very small pieces, but not pureed. The original recipe is for the peaches to be pureed and become very smooth. I changed this up a bit so that the peaches still had a bit of a bite and are not smooth. If you want the sauce smooth, puree the ingredients. Return the fruit to the saucepan and beat in the cream, butter, and almond extract. Simmer over very low heat until thick, about 5 minutes. Serve hot or cold. Use right away.
Spoon sauce over a scoop of ice cream. Top with a few fresh blueberries. Enjoy!
Here are more favorite cookbook recipes from my blogging friends:

Favorite Cookbook Recipes
- 75% Whole Wheat Sourdough Bread by Karen's Kitchen Stories
- Beef Noodle Salad Bowls by Making Miracles
- Charleston Receipts Hot Slaw by Palatable Pastime
- Cucumber Cashew Salad by A Day in the Life on the Farm
- Everything But The Bagel Avocado Chicken by Hezzi-D's Books and Cooks
- Oat Nut Bread by That Recipe
- Peach Cream Dessert Sauce by The Freshman Cook
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Peach Cream Dessert Sauce
Yield: 5-6
Ingredients:
- 4 large Peaches, peeled, stoned, and chopped
- 1 cup Water
- 1/4 cup Sugar
- Pinch of Ground Cinnamon
- 1/2 cup Heavy Cream
- 1 tablespoon Butter
- 1 teaspoon Almond Extract
- Vanilla Ice Cream
- 3 fresh Blueberries
Instructions:
- In a large saucepan over medium heat, simmer the peaches, water, sugar, and cinnamon until the peaches are very tender, about 20 minutes.
- Transfer the mixture to a blender or food processor and chop until the peaches are in very small pieces, but not pureed.
- The original recipe is for the peaches to be pureed and become very smooth. I changed this up a bit so that the peaches still had a bit of a bite but are not smooth. If you want the sauce smooth, puree the ingredients.
- Return the fruit to the saucepan and beat in the cream, butter, and almond extract. Simmer over very low heat until thick, about 5 minutes.
- Serve hot or cold. Use right away.
- Spoon sauce over a scoop of ice cream. Top with a couple spoonfuls of peach sauce, and garnish with a few fresh blueberries. Enjoy!