How To Make An Easy Peach Glaze

At this time of year when so many fruit and vegetable products are being harvested, you hear about festivals or community “days” like Peach Days celebrations. Hurricane and Brigham City here in Utah have Peach Days events with parades, music, food and craft booths, and more.

Mark and I have tried attending those and loved the local atmosphere and fun times. We typically pick up two boxes of peaches. We love to eat them fresh for breakfast and snacks and preserve a few. We freeze some and dehydrate some to enjoy later. There’s nothing like fresh fruit when there’s snow on the ground!

Speaking of peaches, have you wondered how to make an easy peach glaze? This recipe is from my mother’s recipe box. What a treasure to make a recipe she made years ago when I was growing up. There is nothing better than juicy fresh peaches. I just updated this post for you.

The cake in this post has only five ingredients in the recipe. I love that I don’t have to buy a cake mix. I can make this cake quickly and with little fuss. It goes with any fresh fruit in your garden or from a farmer’s market.

The glaze recipe was also in my mother’s recipe box. I use it for every fruit to make a glaze in puddings, pies, or cakes.

You can use this recipe with just about any fresh fruit, like raspberries and strawberries, to make any glaze topping you’d like your family to enjoy. Add the whipping cream, and it’s downright perfect!

How To Make An Easy Peach Glaze

Kitchen Items You May Need:

• Hand Mixer
• Flan/Tart Cake Pan
• Measuring Cups
• Measuring Spoons
• 6-quart Saucepan
• 4-quart Saucepan
• Slotted Spoon

Ingredients:

• Fresh Peaches: This makes the glaze refreshing, delicious, and healthy. You can use peach preserves, but the flavor might not be how you like it.
• Sugar: Gives the glaze the sweetness you want while also helping to bring out the natural peach flavor.
• Butter: Gives the cake a moist, flaky, and rich flavor we all enjoy.
• Flour: Allows the cake to rise and make the spongy consistency we love in things like homemade bread.
• Baking Powder: A leavening agent used in the cooking process to raise the dough in baked goods.
• Eggs: This binds everything together and helps the cake to rise.
• Whipping Cream or Ice Cream: Toppings that give this dessert entree the extra sweetness we long for.

Make the Cake First

You get a recipe for the glaze and delicious cake using the same recipe!

Step One: Cream Ingredients

Combine the softened butter, sugar, flour, baking powder, and two eggs to make the cake.

Step Two: Beat Until Smooth

Use a hand mixer to beat the mixture until it’s smooth. It will make a sticky batter.

Step Three: Spray The Pan Before Adding Batter

Spray the fluted cake pan with vegetable spray and spread the batter evenly over the whole pan. Use a spatula to spread the sticky batter as evenly as possible. Bake in your oven at 375 degrees for 15-20 minutes or until golden brown.

Step Four: Invert the Cake

After ten minutes, invert the cake on a cake platter to cool. Cool the cake further before adding the fruit and glaze.

Make the Peach Glaze

Step One: Boil the Water

Cut the peaches in half as shown. This makes it easy for the skins to slip off easily after plunging into boiling water and then icy cold water.

Step Two: Blanch the Peaches

Next, blanch the peaches in the boiling water for 2-3 minutes.

Step Three: Plunge Into Cold Water

This step completes the blanching process. What a time saver when taking the peelings off the peaches!

Step Four: Remove Peelings

The peelings should slip right off. Remove the peach pit from each peach and discard them.

Step Four: Make the Glaze

To make the glaze, combine one cup of mashed peaches with the water and sugar in a medium saucepan and bring the mixture to a boil. You can use your food processor to mash the peaches, but I just used my potato masher since I like the texture of the glaze.

Some people add lemon juice to their glaze for a more tart flavor. I’ve also heard others like to add a teaspoon of cinnamon for a unique flavor change.

Let the glaze simmer on low heat until it’s clear. Remove the mixture from the stove and stir in the butter. Let it cool before assembling the fruit on the cake.

Step Six: Layer the Peaches on the Cake

Layer the sliced peaches onto the cooled cake. These peaches are so sweet; this will be a great dessert.

Step Seven: Add the Glaze

Spoon the glaze over the peaches. Serve with freshly whipped cream or a scoop of vanilla ice cream.

How do I store this after making it?

I prefer keeping it in the refrigerator if there are any leftovers. Place the leftovers in an airtight container before putting them in the fridge.

How long will it keep in the refrigerator?

The maximum I would store the leftover cake is 1-2 days. The cake will become mushy from the peaches and glaze, so eat it before it does. You want this dessert to have texture with some moisture, but not too much.

Can I freeze this after baking?

You can freeze the cake without the peaches and cover it tightly in the freezer for up to one month. I prefer to make this ahead of time because I have the base ready for fresh fruit when it is in season.

In case you missed this post, Peach Facts: What You May Not Know

Is this considered a healthy dessert?

Although peaches are good for us, even those on a diet, since this fruit has some quality nutrients, it would be a stretch to call this a “healthy” treat with the butter and sugar found in the ingredients. I haven’t figured out the amount of calories, but the sweetness would tell you the calorie count would be pretty high and wouldn’t fit into many individual’s daily diets.

Final Word

This easy peach glaze recipe is perfect for you to print off and have ready to use when the various fruits are in season and ready for picking. There is something so incredible about making a fresh, homemade dessert from scratch.

We need to teach our kids and grandkids these skills. With this recipe, you get both the cake and the glaze, which makes for a delicious double-whammy tasty treat. Enjoy! May God Bless this world, Linda