Fresh Peach Pie Glaze
Luscious, peak-season peaches make this simple glaze perfection.
Serves approximately 2 cups
Ingredients
| 3 | large | ripe peaches, cut into small pieces* |
| 1 | cup | water |
| 1/2 | cup | sugar |
| 3 | tablespoons | cornstarch |
| 1 | tablespoon | freshly squeezed lemon juice |
| ~ | yellow food coloring (optional) | |
Hard, unripe peaches do not work in this recipe. They are flavorless and impossible to squish for the glaze.
Directions
- Combine the peaches, water and sugar in a bowl and squish with clean hands to gently crush the fruit, releasing its juice.
- Cover with plastic wrap and refrigerate for six hours or overnight.
- Pass the mixture through a mesh strainer set over a bowl, pressing the peaches to release as much juice as possible. Discard the fruit pulp.
- Add the cornstarch to the peach juice, whisking until smooth.
- Pour the mixture in to a saucepan set over medium-high heat and cook, whisking constantly, until thickened --- approximately 1-2 minutes.Note: Adjust the heat as needed while cooking to maintain a gentle simmer and prevent burning.
- Cool the glaze to warm and proceed with the Fresh Peach Pie recipe.
Tips and Techniques
