Cinnamon Brown Sugar Peach Syrup

I cheer when it’s finally peach season again. I stalk the farm stands starting mid-July on the off chance there are early peaches available for me to buy. It feels like winning the lottery when I find those early peaches. And then in a few weeks we are overloaded with peaches at every corner, and I am beyond happy. I started making peach syrup awhile back as a way to use up any extra ripe peaches I had on hand – I don’t want a single one to go to waste!

Written by: Lindsey Johnson of Cafe Johnsonia.

This syrup is nice and sweet with a touch of cinnamon, vanilla, and a squeeze of fresh lemon juice to brighten it up. You can puree the peaches or keep it a little chunky. Totally up to you on that one. We like ours to have some bigger pieces of peaches to bit into. Think of it like a very thin homemade jam. I won’t tell anyone if you eat it by the spoonful, but it really good on pancakes, waffles, and French toast. So while you’re debating all the ways you want to eat peaches this summer, give this a try and let me know what you think!


What is your favorite way to enjoy peaches?

Cinnamon Peach Syrup

Yield: 2 cups

Prep Time:5 minutes

Cook Time:30 minutes

Total Time:35 minutes

A sweet, peach-y syrup with a touch of cinnamon that is perfect for spooning onto pancakes, waffles, French toast, ice cream, or just about anything!


1 cup granulated sugar
1 cup water
2 small or 1 large peach, chopped
Juice of 1 lemon
1 Tablespoon butter
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
1/2 teaspoon almond extract, optional
Pinch salt


Place all of the ingredients into a sauce pan. Bring to a simmer and cook until syrupy, between 20-30 minutes. Serve warm on top of pancakes, waffles, ice cream, etc.


Note: Can be pureed for a smooth syrup