Like the perfect accessory, it can add pizzazz to a multitude of partners: blended into plain yogurt or drizzled over
Angel Food Cake, granola, vanilla ice cream, peach muffins, you name it. Chef James Brockman's lower-calorie recipe celebrates the peaches—serve them chunky but juicy. And feel free to substitute any other frozen fruit: blueberries, strawberries, raspberries, etc.
step 1Cut the peaches into bite-sized pieces. (You may have to slightly defrost them.)
step 2Place the peaches, 1/4 cup water, the entire 10 oz. jar of jam, and lemon juice into a sauce pot and heat until bubbly and hot.
step 3In a separate bowl mix the cornstarch with the 4 Tablespoons of water until evenly mixed and no lumps.
step 4Pour the cornstarch/water mixture into the sauce pot with the peaches and cook for 2 minutes, stirring constantly. Let mixture cool.