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PEACH PANCAKE TOPPING

Makes 6 (1/3 cup) servings

1 can peaches, with juice
2 tablespoons honey or corn syrup
1/2 teaspoon cinnamon
2 teaspoons cornstarch
1 tablespoon water

1. Coarsely chop peaches; reserve juice.

2. In saucepan mix peaches and juice with honey and cinnamon.

3. Dissolve cornstarch in water; add to peaches.

4. Heat on medium heat until mixture boils and thickens, about 4-5 minutes.

5. Spoon 1/3 cup over hot pancakes.


Nutrition Information per serving:
Calories 70
Calories from Fat 28
Total Fat 0 g
Saturated Fat 0 g
Cholesterol 0 mg
Sodium 4 mg
Total Carbohydrate 18 g
Dietary Fiber 0 g
Sugar 5 g
Protein 0 g
Vitamin A 29 RE
Vitamin C 5 mg
Calcium 5 mg
Iron .4 mg

Food & Nutrition Service, USDA
Recipe provided by California Cling Peach Advisory Board
 

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