Homemade Peach Syrup with Fresh Peaches

My cousin Sue’s recipe for peach syrup, thick and caramel-y, sweet with peach juice and fresh peaches. Perfect for drizzling over pancakes on a Sunday morning or over ice cream any night of the week.

Homemade Peach Syrup with Fresh Peaches

What would turn your kitchen into your dream kitchen? A total remodel? New appliances? New cupboards and counters?

Awhile back, I wrote a piece about dream kitchens for BlogHer. All the fancy new kitchens had built-in ‘recycling centers’ – a designated spot to sort paper, glass, metal, etc.

My dream kitchen needs just one thing: a ripening counter. This time of year, this keep-nothing-on-the-counter cook becomes overwhelmed by the need to let tomatoes, peaches and other fruits ripen on the counter in paper bags and for a place to store other fresh produce at room temperature for a day or two.

Turns out, restaurants could use a ripening counter too. Last year, two peach desserts were oh-so-disappointing because the peaches were not even close to ripe. Peaches shouldn’t crunch, people!

ALANNA's TIPS If you happen to have fresh peach juice, by all means, use it instead of peach nectar. When my cousin Sue shared this recipe last year, she had collected peach juice in a bowl while prepping juicy peaches for canning. Sue canned her peach syrup, chopping fresh peaches into spanky-clean jars, covering with hot syrup, then processing for 10 minutes in a hot water bath. She also used Wilton’s clear butter flavoring instead of real butter, that strikes me as a smart move for canning. When the syrup cooks, it expands 3x or 4x so do use a large saucepan. My Dutch oven isn’t too large. You don’t want this sugary stuff to boil over: yes, that’s the voice of experience.
Kitchen Parade is written by second-generation food columnist Alanna Kellogg and features fresh, seasonal dishes for every-day healthful eating and occasional indulgences. Do you have a favorite recipe that other Kitchen Parade readers might like? Just send me a quick e-mail via recipes@kitchen-parade.com. How to print a Kitchen Parade recipe. Never miss a recipe! If you like this recipe, sign up for a free e-mail subscription. If you like Kitchen Parade, you're sure to like my food blog about vegetable recipes, too, A Veggie Venture. Follow Kitchen Parade on Facebook!


Hands-on time: 30 minutes
Time to table: 30 minutes
Makes 2 cups syrup
  • 2 or more ripe peaches, optional but wonderful
  • 1 cup brown sugar
  • 1/2 cup light corn syrup
  • 1 cup peach nectar (see TIPS)
  • 1/4 teaspoon table salt
  • 1/2 teaspoon vanilla
  • 1 tablespoon butter (see TIPS)

PEACHES While the syrup cooks, blanch and peel the peaches. (To ‘blanch’ the peaches, drop them into boiling water for a minute. Remove with a slotted spoon and let cool until cool enough to handle, then use a small knife to gently peel off the peach skins.)

SYRUP In a large saucepan (see TIPS), combine the brown sugar, corn syrup, peach nectar and salt. Bring to a fast boil and let cook, stirring occasionally, until it thickens, about 10 minutes. Remove from the heat, stir in the vanilla (it will sizzle) and butter until the butter melts. Let cool a bit.

COMBINE Slice the peaches into the warm syrup, then let cool. Can be made ahead and rewarmed if you like. Can be frozen.

SERVE & SAVOR Serve over pancakes or ice cream or straight out of the jar by the spoonful.

NUTRITION ESTIMATE (How many calories in Peach Syrup? How many Weight Watchers points in Peach Syrup?) Per ¼ cup: 211 Calories; 1g Tot Fat; 1g Sat Fat; 3mg Cholesterol; 105mg Sodium; 52g Carb; 1g Fiber; 40g Sugar; 1g Protein; Weight Watchers Old Points 4, PointsPlus 6

FOR COMPARISON (How many calories in Maple Syrup? How many Weight Watchers points in Maple Syrup?) Per ¼ cup: 210 Calories; 0g Tot Fat; 0g Sat Fat; 0mg Cholesterol; 7mg Sodium; 54g Carb; 0g Fiber; 48g Sugar; 0g Protein; Weight Watchers Old Points 4, PointsPlus 6
Thanks to my cousin Sue Frolander for sharing this great recipe!

If you're on the hunt for a good pancake recipe, I'm happy to recommend my sister's Lifetime Pancakes and My Mom's Pancake Recipe.

This Week, Years Past

Asian Chicken Salad Peacherry Blues Fruity Gazpacho Herbed Ricotta with Roasted Cherry Tomatoes Homemade Ricotta Easy Radish Spread Pita Crisps Homemade Frozen Yogurt with Homemade Blackberry Sauce Carrot & Zucchini Bread

This Week, Elsewhere

My Column in the St. Louis Post-Dispatch
Boogaloo Paella from Boogaloo

A Veggie Venture
How to Cut Corn Off the Cob: Keeping All Ten Fingers, Capturing Every Delicious Kernel and Every Drop of Sweet Corn Milk

Grab a Peach or Two or Three While You Can!

(hover for a description, click a photo for a recipe)
First-Prize Peach Pie with Lattice Crust Peach & Cantaloupe Soup Peach Un-cobbler
~ more peach recipes ~

More Easy Summer Breakfast Recipes

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© Copyright 2011 Kitchen Parade

Alanna Kellogg
Alanna Kellogg

A Veggie Venture is home of "veggie evangelist" Alanna Kellogg and the famous asparagus-to-zucchini Alphabet of Vegetables.


  1. Anonymous8/10/2011

    Thank you! Every year I buy Pence Peaches from a local grower. This year the texture was disappointing, I assume because of the equally disappointing weather. This syrup will make good use of them!


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Thank you for taking a moment to write! I read each and every comment, for each and every recipe. If you have a specific question, it's nearly always answered quick-quick. But I also love hearing your reactions, your curiosity, even your concerns! When you've made a recipe, I especially love to know how it turned out, what variations you made, what you'll do differently the next time. ~ Alanna