peach honey glaze

File Aug 11, 2 10 46 PM

Fresh peach pie…yum, even just typing that brings a smile to my face. There’s just something about peaches…the warm, golden colors hiding inside…the flavor that is just naturally a taste bud explosion (is there such a thing as a “fruit umami?”) and the texture, seriously there isn’t anything quite like a fresh, tree ripened peach this time of year!

We will be having fresh peach pie (made with our paleo pie crust) amongst other “peachy” delights, so we wanted to get this glaze perfected, made and available in the fridge so we can use it on a variety of treats.

Comes together very quick…so make some and enjoy!

fresh peach honey glaze

  • Difficulty: easy
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the perfect peach glaze for fresh peach pie, or a topper for ice cream



Credit: backporchpaleo.com

Ingredients

  • 1½ 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
  • 1 T butter

Directions

  1. 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.
  2. 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, just keep in mind that it can make liquids more of a slimy texture the thicker it gets. We prefer using 3 teaspoons, but it’s certainly a personal preference.
  3. 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.
  4. 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.
  5. Add butter and whisk until combined, this step is optional of course, but does give it a nice sheen when cooled.
  6. Let cool slightly, and then use for fresh peach pie right away, or store in fridge until ready to use.

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