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Prep Time: 5 Minutes Cook Time: 45 Minutes |
Ready In: 50 Minutes Servings: 8 |
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I modified this recipe from Chili Pepper magazine January 2008. This was originally a topping for Creole Cream Cheese but I have used it for an ice cream topping and it is SUPERB!! You can also add a cobbler crust on top and make a great peach cobbler with a KICK ! Ingredients:
1 (16 ounce) bag frozen peaches |
1 1/2 cups sugar |
3/4 cup water |
1/4 teaspoon ground ginger |
1 teaspoon cayenne pepper |
1/4 teaspoon salt |
1/4 teaspoon fresh ground pepper |
2 teaspoons cornstarch (optional) |
2 tablespoons lemon juice |
Directions:
1. In saucepan, combine the peaches, sugar, water, ginger, cayenne, salt, and pepper. Cook over medium heat, stirring often for about 45 minutes to 1 hour or until peaches are tender and syrup is thick.
2. If you like a thicker sauce, mix the cornstarch with 2 tsp water and stir into peaches.
3. Remove from heat and stir in lemon juice. Let stand for 15 minutes and serve over vanilla ice cream.
4. (thicken the sauce a bit more to make the filling for spicy peach cobbler and top with your favorite cobbler crust).
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