Dried Peach Sauce

Serves: 16
Total Calories: 30
Yield: 1 quart


3 cups unsweetened apple juice plus more if needed
3/4 cup unsulfered dried peach
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg


Put all the ingredients in a medium saucepan, cover, and bring to a boil over high heat. Decrease the heat to low and cook for 15 minutes. Remove from the heat and let cool completely. Transfer to a blender and process on high speed until completely smooth. If the mixture is too thick to blend easily, add up to 1/4 cup more apple juice, 1 tablespoon at a time. Serve hot or cold. Stored in a sealed container in the refrigerator, Dried Peach Sauce will keep for 10 days.

Note: When you purchase dried fruit, make sure it is unsulfured. Sulfur is added to dried fruit to make the color more vibrant. Unsulfured fruit, although not as bright in color, tastes better and doesn’t create health risks. Sulfured fruit can cause allergic reactions or asthma attacks, especially in children.

Variation: Replace the dried peaches with unsulfured dried apricots or dried nectarines.

Nutritional Facts:

Serves: 16
Total Calories: 30
Calories from Fat: 0

This Dried Peach Sauce recipe is from the Bravo Cookbook. Download this Cookbook today.

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