Ingredients:

  • 900g fresh peaches, peeled and sliced
  • 100g coconut sugar
  • 30ml fresh lemon juice
  • 5g ground cinnamon
  • 1g ground nutmeg
  • 5ml pure vanilla extract
  • 1.5g sea salt
  • 25g cornstarch
  • 45ml cold water

Instructions:

  1. Combine the sliced peaches (900g), coconut sugar (100g), lemon juice (30ml), cinnamon (5g), nutmeg (1g), and sea salt (1.5g) in a large heavy-bottomed pot, stirring gently to ensure every slice is coated.
  2. Place the pot over medium-high heat and bring the mixture to a gentle boil, stirring occasionally; simmer for 5–7 minutes until the fruit is tender but still holds its shape.
  3. While the peaches simmer, whisk the cornstarch (25g) and cold water (45ml) in a small bowl until smooth.
  4. Slowly pour the slurry into the bubbling fruit, stirring constantly, and continue to cook for another 2 minutes until the sauce transforms into a clear, velvety glaze.
  5. Stir in the vanilla extract (5ml) and remove from heat immediately.