My Honey Peach Glaze is naturally sweetened, love that! It’s so great this time of year to have on hand for all your fresh peach pie needs! There’s just something about peaches, right?! The warm, golden colors inside. The flavor, that is naturally a taste bud explosion, is there such a thing as a fruit umami? The texture is intoxicating! Seriously, there isn’t anything quite like a fresh, tree ripened peach this time of year!
I will make fresh peach pie. It will be made with my paleo pie crust. I will also create other “peachy” delights with this honey peach glaze. Use it as an ice cream topper, yogurt bowl drizzle or enjoy it on your overnight oats! So many luscious possibilities so make this and keep it on hand in that fridge!
The honey peach glaze comes together very quickly…so make some and enjoy!
If you’re looking for a few other fun recipes to use this with, here are a couple to consider!
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peach honey glaze
Course: Dessert, SidesDifficulty: Easy20
minutes12
minutesthe perfectly peachy glaze for all your summer treats!
Ingredients
1 ½ c ripe peaches, peeled and roughly chopped
¼ c raw honey
½ c water, divided
1 T lemon juice
zest of 1 lemon (opt)
pinch of salt
3-4 t arrowroot starch, can sub cornstarch
1 T butter, can sub dairy free as needed
Directions
- Place peaches, honey, ¼ cup of the water, lemon juice, lemon zest and salt in a small saucepan. Stir to combine and bring to a slow boil over medium heat and simmer for approximately 3-4 minutes, stirring occasionally.
- While peaches are cooking, mix the arrowroot starch with the remaining ¼ cup of water and set aside. Use 3 teaspoons if you don’t want it as thick. Using 4 teaspoons will make a very thick glaze, which is purely a texture choice. When you use arrowroot, keep in mind that it can make liquids more of a slimy texture the thicker it gets. I prefer using 3 teaspoons, but it’s certainly a personal preference. You can sub cornstarch 1:1 for the arrowroot if you tolerate corn!
- Remove peach mixture from heat and puree fruit with immersion blender until completely smooth. If you don’t have an immersion blender, you can use a food processor as well…just be careful pouring the hot mixture and pureeing. Hot liquid can be explosive and can burn skin very easily. Pour back into saucepan once smooth.
- Return pan to stove top, whisk the arrowroot slurry once more before pouring it into the peaches. Once poured in, whisk over low heat until glaze thickens.
- Add butter and whisk until combined, this step is optional of course, but does give it a nice sheen when cooled.
- Let cool slightly, and then use for fresh peach pie right away, or store in fridge until ready to use.
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