Use on angel food, butter or sponge cake, gingerbread, plain pudding or ice cream.
- 1 tablespoon tapioca
- 1/4 cup granulated sugar
- Dash of salt
- 1 box frozen
- 3/4 cup peach syrup
- 1 tablespoon lemon juice
- Thaw, then drain peaches, reserving syrup. Measure out 3/4 cup peach syrup.
all ingredients except lemon juice in a saucepan and cook over medium heat until
mixture comes to a boil.
- Remove from heat, and add lemon juice.
Content and photographs are copyright protected. Sharing of this recipe is both encouraged
and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited.
>> Dessert Topping Recipes