Stewed peaches are a quick and easy-to-make topping for ice cream, waffles, pancakes, and more! All you need to make this recipe for stewed peaches is a few basic ingredients and about 20 minutes.
Do you have a ton of summer peaches all ripening at once? This always happens to me – they all go from rock hard to almost too ripe in a matter of seconds it seems! If you need a quick, low-effort and easy recipe to make with all your ripe peaches, this stewed peaches recipe is just what you need.
Stewed peaches are simple to make, but that’s what great about them – the beautiful flavor of the peaches is front and center! The peaches are simply cooked on the stove top with sugar, cinnamon and a bit of lemon, until they are tender and the juices from the peaches release, creating a delicious syrup.
As I mentioned, you only need a few ingredients to make this stewed peaches recipe:
- Peaches: any kind will do, but I do have some tips on choosing peaches in the next section. However, they should be ripe for the very best flavor!
- Granulated sugar
- Lemon juice
You can use any type of peach you like. I used yellow peaches this time, but white peaches are also lovely (they have almost a honey-like flavor that is really nice).
The most important part is that the peaches are ripe. I tried making this recipe with underripe peaches to see if cooking them longer would help transform them, but I just couldn’t achieve the soft, tender texture I was looking for.
In addition to using ripe peaches, I also recommend buying freestone peaches, rather than clingstone. Freestone peaches are the kind where the flesh of the peach releases fully from the pit when you open it up. This makes it much easier to cut into neat wedges! (Fortunately, most of the peaches you can find in the grocery store will be freestone.)
For this stewed peaches recipe, you will first need to peel the peaches. There are a couple different ways you can peel peaches, including blanching them in water to loosen the skins.
For me, I like going the low-effort route, and I found it pretty simple to just peel the peaches with a paring knife, like how you would peel an apple or potato. You can also use a peeler, but I found this tugged a little bit on the flesh of very ripe peaches.
Stewed peaches taste wonderful on so many different things! Try it on vanilla (or peach!) ice cream, pound or angel food cake, waffles, pancakes, and even oatmeal! Or, eat it all by itself, warm with an extra sprinkle of cinnamon. Yum!
Step by step photos
Here’s a quick rundown on how to make this stewed peaches recipe, with step by step photos. (For the full directions, please check out the recipe card down below!)
- Peel the peaches and cut them into wedges.
- Place them in a saucepan with sugar, water, lemon juice and cinnamon.
- Boil gently, stirring occasionally with a silicone spatula (which does a better job than a wooden spoon of not mushing the soft peaches!).
- Stop the cooking when the peaches are very tender and the liquid has thickened. (The juices will thicken more as it cools.) Add it to your favorite dessert or enjoy as-is!
If you’ve tried this Stewed Peaches recipe, please let me know what you thought about it in the comments down below, I would love to hear from you! And, you can also follow me on Facebook, Instagram and Pinterest to see more delicious recipes from Nibble and Dine!Print
An easy preparation for ripe peaches. Peaches are peeled, sliced, and boiled in their own juices to create a delectable topping for just about any dessert!
- 4 – 5 ripe peaches (to equal 4 cups when cut into wedges)
- ⅓ cup granulated sugar
- 3 tablespoons water
- 2 teaspoons lemon juice
- pinch of cinnamon
- Peel the peaches* and cut them in half lengthwise. Remove the pit, then cut each half into 3 wedges (for 6 total wedges per peach). Measure out 4 cups of the peach wedges.
- Place the peach wedges, along with the sugar, water, lemon juice, and cinnamon into a medium saucepan. Bring the mixture up to a boil, stirring gently with a silicone spatula to help the sugar begin to dissolve in the liquid.
- Reduce the heat to maintain a gentle boil. Cook for 5 – 6 minutes, stirring occasionally, or until the peaches are very soft but still hold their shape, and the liquid released from the peaches has begun to thicken.
- Remove the pan from the heat and allow the stewed peaches to cool slightly before serving. The syrup from the peaches will continue to thicken as it cools.
*I like to use a sharp paring knife to peel the peaches, but feel free to use your favorite method.
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