When made with ripe, peak-season peaches the flavor of this glaze is spectacular. It’s all the adornment you need to create a perfect fresh peach pie.
Ingredients
Serves 4
3
medium/large
peaches, peeled and cut into small pieces
2
cups
water
1/2
cup
sugar
3
tablespoons
cornstarch
1
tablespoon
freshly squeezed lemon juice
Directions
Combine the peaches, water and sugar in a bowl and squish them together with clean hands to release the fruit juices.
Cover with plastic wrap and refrigerate for six hours or overnight.
Remove the peaches from the refrigerator and strain them over a bowl. Be sure to press the fruit firmly against the strainer to extract every drop of flavorful juice.
Add the cornstarch to the juice and whisk vigorously to prevent lumps.
Pour the mixture into a saucepan set over medium-high heat.
Whisking constantly, bring the mixture to a simmer and cook until thickened—approximately 2 minutes.
Note: Adjust the heat as needed to prevent burning and control the thickness of the glaze.
Remove from the heat and stir in the lemon juice.
Cool the glaze to warm and proceed according to your recipe.
Preparation time: 10 minutes working time, plus 6 hours downtime to macerate the fruit and several minutes to cool the glaze.
