Peach Filling
The perfect thick peach filling for cakes and cupcakes! It's easy to make, beautifully spiced, and can be made with fresh, frozen, or canned peaches.
Servings 1.5 Cups
Ingredients
- 2 Cups (314g) fresh peaches, diced (about 2 medium peaches)* see notes for frozen or canned peaches
- 2 Tbsp light brown sugar
- 1/2 tsp cinnamon
- 1 1/2 tsp water
- 1 1/2 tsp cornstarch
Instructions
- Peel and dice the peaches, then set half of the peaches (1 Cup, 157g) aside. Add the other half of the diced peaches into a medium saucepan along with the brown sugar and cinnamon. Stir to combine and set the pan over medium heat. The peaches will start to leak their juices as they cook, so stir frequently as you bring the mixture to a boil. At this point, reduce the heat to low and simmer for 8 minutes while continuing to stir frequently.
- Remove the peaches from the heat and use a potato masher to mash them into a puree. Mix together the cornstarch and water and add it in, along with the remaining peaches. Cook until the newly added peaches are soft and the filling is thick, about 5 minutes.
- Transfer the peach filling to a heat proof container and let it cool in the refrigerator until cold and thickened. If you're cooling it for longer than an hour, cover the filling.
Notes
Peaches: you can use frozen or canned peaches as an alternative to fresh peaches for the filling. If using canned, be sure to use peaches in 100% juice (not heavy syrup).
To Make Ahead: The peach filling can be made ahead and stored in an airtight container in the refrigerator for up to one week.
Yield: This peach filling makes enough to fill a triple layer 6-inch cake, a double layer 8-inch cake, or about 30 cupcakes.