This buttery maple peach topping recipe is such a great way to incorporate summer peaches into your breakfast or desserts! It’s so simple, and takes just a few minutes, so there’s no excuse not to make it!
When I first started this site, I had absolutely no clue what I was doing.
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Not that I’m that well versed in what I’m doing now, but, I do know a bit more now than I did then. For example, I’d write two recipes into one post. Now I know that this is really a bad idea because I have to have separate SEO terms (so google can search the the recipes for you) for each individual recipe.
One of my double recipe posts was my overnight waffles with a buttery maple nectarine topping. I’ve retaken the photos, many of which make me squirm a little bit. I’m keeping the nectarine recipe with the waffles and decided to make a separate post using peaches.
They’re both the exact same recipe because peaches and nectarines can be used interchangeably. However, now google will actually be able to find this recipe!
Most importantly, this buttery maple peach topping is perfect for your waffles, pancakes, cakes, cheesecakes and when you serve ice cream for dessert! I especially like it with a splash of liqueur. How else would you use it?
Buttery Maple Peach Topping
serves 2 to 4 depending on the size of the serving
- 2 ripe peaches, sliced (nectarines are fine, too)
- 2 tbsp good quality, salted butter
- 2 tbsp brown sugar
- 1/2 cup real maple syrup
- OPTIONAL (a splash of Grand Marnier or Peach Schnapps)
Place the peaches and butter in a sauté pan and cook gently for about 2 minutes.
Add the brown sugar.
And then the maple syrup.
Continue to simmer over medium heat for another 2 to 3 minutes. Remove from heat and add the liqueur if using. Serve as desired.
Any leftover peaches will keep in the fridge for about 2 days.
You may also enjoy my friend Cynthia’s Honey Drizzled Grilled Peaches with Mascarpone
Serving Size: 1/2 peach
Amount Per Serving:Calories: 196 Total Fat: 6g Cholesterol: 0mg Sodium: 0mg Carbohydrates: 9g Fiber: 0g Sugar: 0g Protein: 0g