I love peach season! This delicious peach syrup is perfect for those fresh summer peaches! Whether you drizzle it over waffles or vanilla ice cream or add it to your coffee or lemonade, you are in for a treat! Its perfect peach flavor with a hint of warm cinnamon will blow your mind! Yes, it's that good!
Why You'll Love This Recipe
- Simple syrup recipe made with fresh peaches that tastes like fresh peach pie in a bottle!
- Creamy, sweet peach syrup for pancakes, waffles, or French toast!
- Sweeten up your coffee, iced tea, or lemonade!
- A perfect way to use up extra peaches!
- Peaches - You want fresh ripe peaches for this recipe. You can substitute canned or frozen peaches for fresh peaches.
- Corn Syrup - If you must substitute the corn syrup, I recommend using agave.
- Sugar - I have not personally tried any type of artificial sweeteners or sugar substitute for this recipe, but others have had success subbing the Swerve brand granulated sugar for the regular white sugar in my other syrup recipes.
- Heavy Cream - Light whipping cream will work as well.
How to Make
- The best part of this recipe is you don't need to peel the peach first. The skin will blend up super fine, and as it boils in the syrup, the skin breaks down and is unnoticeable.
- Wash and dry a large peach.
- Cut it in half with a paring knife, remove the pit, and blend the peach up until completely smooth.
- Since peaches can vary in size, you may want to start by blending one-half at first and measuring how much puree you have. Blend more peach if needed.
- If you end up with a little more than ½ cup of puree, that's fine.
- Measure the sugar, corn syrup, and peach puree into a medium saucepan.
- Bring to a boil over medium-high heat.
- Boil for 4 minutes, whisking here and there while the sugar dissolves.
- For a thicker syrup, boil for 6 minutes.
- Remove the saucepan from the heat and whisk in the heavy cream, vanilla extract, and ground cinnamon.
- Serve hot syrup over your favorite breakfast foods or vanilla ice cream.
- OR pour in a mason jar (or other airtight container) to chill in the fridge if you're using this syrup as a mix-in for cold drinks.
- This syrup will separate after a couple of days in the fridge. That's totally normal. Just stir to redistribute.
FAQs and Helpful Tips
Nope, pureeing them blends the skins up enough, and the flecks that are left break down as the syrup boils.
About 2 weeks in the fridge. The shelf life isn't as long as other syrups due to the cream.
If the cream is not added, you may do this like a simple peach syrup. Canning foods with dairy products in them is more complicated. Please check with your local extension for proper processing time and shelf life of syrups in a sealed jar.
More Of My Amazing Sweet Syrup Recipes
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Spiced Peach Syrup
- 1 Cup Sugar
- ½ Cup Corn Syrup
- ½ Cup Peach Puree roughly 1 large peach
- ¾ Cup Heavy Cream
- 1 teaspoon Vanilla
- ½ teaspoon Ground Cinnamon
- Wash the peach and dry it with a paper towel.
- Cut in half, remove the pit, and blend the peach skin included in a blender until completely smooth.
- In a medium saucepan, over medium-high heat, bring the sugar, corn syrup, and peach puree to a boil.
- Boil for 4 minutes.
- Remove from heat and whisk in the cream, vanilla, and cinnamon.
- Serve warm.
- Store leftover syrup in the fridge in something like a mason jar.
- The syrup will separate after a few days in the fridge. Just reheat and re-stir before using.