Peach Sauce

Wash, peel, and pit the peaches, then chop them into rough chunks. Remove any blemished areas to ensure a clean, sweet flavor.

Place the peach chunks into a medium saucepan over medium heat. Allow them to begin releasing their natural juices, stirring occasionally.

Using a wooden spoon or potato masher, break down the peach pieces to your desired texture, whether smooth or lightly chunky. Continue stirring to prevent sticking.

Reduce the heat to medium-low and let the sauce gently simmer, stirring frequently, until it thickens and reduces slightly.

Sprinkle in a pinch of freshly grated or ground nutmeg and stir well to evenly distribute the warm spice throughout the sauce.

Remove the saucepan from heat and stir in a small amount of almond extract, starting with one-quarter teaspoon and adjusting to taste. Be careful not to over-add, as almond extract is potent.

Allow the sauce to cool slightly before tasting and adjusting the balance of nutmeg and almond extract as needed.

Transfer the finished peach sauce to a serving bowl or airtight jar. Serve warm or at room temperature alongside crackers or desired accompaniments, and refrigerate any leftovers.