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Peach Topping


Serve warm over pancakes, waffles, French toast, hot cereal or ice cream.


  • 1 (28 ounce) can sliced peaches*
  • 1 cup water, divided
  • 1/3 cup firmly packed brown sugar
  • 1 teaspoon cinnamon
  • 2 tablespoons cornstarch


  1. Drain peaches, reserving juice. Chop peaches into smaller pieces and set aside.
  2. Pour reserved juice into a 1-quart saucepan. Add 3/4 cup water, brown sugar, and cinnamon. Bring to a boil.
  3. Stir cornstarch into 1/4 cup cold water until smooth. Pour into boiling juice mixture and return to boiling, stirring.
  4. Stir in chopped peaches.

* Substitute pears, mixed fruit, apricots or other fruit combinations

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