|Canned peaches in syrup||28 Ounce, drained|
|Syrup||1 1⁄4 Cup (20 tbs) (Reserved)|
|Brown sugar||2 Tablespoon|
|Lemon juice||1 Teaspoon|
Finely chop the drained peaches.
Combine the peaches, 1 cup of the reserved peach syrup, butter, brown sugar and lemon juice in a kettle over low heat.
Cook until heated through.
Make a paste of the cornstarch and the remaining 1/4 cup peach syrup.
Stir the cornstarch paste into the peach mixture and cook over low heat until thickened and clear, stirring constantly.
Cook for 10 minutes longer.
Force the peach mixture through a sieve and discard the pulp.
Return the mixture to the kettle and reheat.