Fredericksburg peaches are legendary. Folks from all walks of life and all around the state trek here during the peach season from late May to the end of July to pick ‘em. Those of us who live here are fortunate in that we have a good 2½ months to eat our fill of ‘em fresh and put lots of up for winter in the form of preserves or pie fillings. We especially love the fresh ones for breakfast. Try these peachy waffles made from our Sunday Haus Pancake & Waffle Mix, one of our favorites.


Makes 6 waffles.

Fredericksburg Farms Sunday Haus Pancake & Waffle Mix
½ cup fresh lemon juice (about 4-5 lemons)
⅔ cup sugar
1 stick butter
2 pounds Fredericksburg peaches, peeled, pitted, and sliced into wedges
1 teaspoon ground cinnamon
Fredericksburg Farms Peach Pecan Amaretto Syrup


Combine the lemon juice, sugar, and butter in a heavy-bottomed 3-quart saucepan over medium heat. Cook, stirring often, until sugar has dissolved. Stir in the peaches and cinnamon. Cook, stirring often, until peaches are soft and wilted, about 15 minutes. Set aside to keep warm. Prepare the waffles, cooking them 2-3 minutes in the waffle iron.

To serve, place a waffle on each serving plate. Using a slotted spoon, spoon a portion of the peaches over each waffle. Top with a drizzle of the Peach Pecan Amaretto Syrup and serve at once.