Go Back
–+ servings
Stewed peaches in bowl on timber table with silver spoon at side.
Print Recipe
5 from 2 votes

Stewed Peaches

The simple and absolutely delightful way to enjoy this summer fruit.
Prep Time10 minutes
Cook Time5 minutes
Total Time15 minutes
Course: Dessert
Cuisine: Australian, British, European, New Zealand, South African
Servings: 8 servings
Calories: 77kcal
Author: Libby Hakim

Equipment

  • large frypan or stewing pan

Ingredients

  • 1 kg peaches (about 3 cups of peach wedges)
  • ¼ cup sugar
  • 1 pinch cinnamon
  • 1 teaspoon lemon juice
  • ½ cup water

Instructions

  • Peel the peaches using a fruit peeler. For freestone peaches, cut in half and then remove the pit before slicing into wedges. For other peaches, cut the cheeks and remaining fruit from the peaches and slice into wedges.
  • Add the peach wedges to the frypan or stewing pan along with remaining ingredients.
  • Heat, stirring, until sugar dissolves. Bring to the boil and then simmer at a steady pace for 5 minutes or until peaches start to look glossy and little translucent and liquid starts to thicken a little.
  • Remove from heat and pour into bowl or jar. Cover with plastic food wrap or lid before storing in the fridge for up to one week.

Notes

Storing: Store the peaches in the fridge for up to one week. 
Freezing: You can freeze in an airtight container for up to 3 months.
Nutrition: The nutrition information is an automatically generated estimate and is not guaranteed to be accurate.
Tips:
    • Use good quality, fresh peaches.
    • The peaches should retain their shape. You've over-stewed them if they start to break down.

Nutrition

Calories: 77kcal | Carbohydrates: 19g | Protein: 1g | Fat: 0.4g | Saturated Fat: 0.02g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Sodium: 17mg | Potassium: 153mg | Fiber: 2g | Sugar: 17g | Vitamin A: 408IU | Vitamin C: 5mg | Calcium: 6mg | Iron: 0.4mg