Maple peach sauce

By franny-2

For your next Sunday brunch, pick the ripest peaches for this short-order pancake sauce

Ingredients

• 4 * 4 ripe peaches, peeled
• 2 * 2 tbsp (30 mL) butter
• 1/2 * 1/2 cup (125 mL) maple syrup
• 2 * 2 tbsp (30 mL) orange juice or 1 tbsp (15 mL) orange-flavoured liqueur or a squeeze of lemon juice
• 1 * 1 tsp (5 mL) ground ginger (optional)

Preparation

Step 1

1. Slice peaches in half and discard pits. Then slice into thin wedges. Melt butter in a large frying pan set over medium-high heat. Add peaches. Stir just until they start to soften, 2 to 4 min.

2. Then add maple syrup, orange juice and ginger. Bring to a boil, stirring occasionally. Cook until peaches are as soft as you like, from 2 to 4 min. Serve warm or refrigerate, covered, up to 3 days. Great warm or at room temperature over pancakes, ice cream or yogourt.