A delightful dessert featuring warm peaches with a hint of cinnamon, perfect for topping your favorite ice cream.
Peel, pit, and slice the peaches into thin wedges.
To easily peel peaches, blanch them in boiling water for 30 seconds, then transfer to ice water.
Combine the peach slices, sugar, cinnamon, and 1 cup of water in a large saucepan.
Stir gently to coat the peaches evenly with the sugar and cinnamon.
Bring the mixture to a boil over medium heat, then reduce the heat and simmer for 10 minutes.
Simmer until the peaches are tender and the syrup has thickened slightly.
In a small bowl, mix the cornstarch with 1/4 cup of water until smooth.
Ensure there are no lumps in the slurry for a smooth sauce.
Gradually add the cornstarch mixture to the saucepan, stirring constantly until the sauce thickens.
Cook for an additional minute to fully activate the cornstarch.
Serve the warm peach mixture over scoops of vanilla ice cream and garnish with whipped cream if desired.
For an extra touch, sprinkle with a pinch of cinnamon or crushed nuts before serving.
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