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Pound Cake with Brandied Peach Sauce Recipe

Pound Cake with Brandied Peach Sauce Recipe photo by Taste of Home

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This peach sauce is so quick and elegant, you'll want to serve it over pound cake, shortcake, ice cream, waffles and whatever your palate desires. —Suzy Horvath, Sheridan, Oregon

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Pound Cake with Brandied Peach Sauce Recipe

Prep/Total Time: 30 min.

Yield: 6 Servings

20 10 30

Ingredients

1 cup water
3 tablespoons brandy or apricot nectar
2 tablespoons sugar
2 tablespoons peach preserves
Dash salt
3 cups sliced peeled peaches (about 5 medium) or frozen unsweetened sliced peaches
1 cup heavy whipping cream
4-1/2 teaspoons confectioners' sugar
2-1/4 teaspoons vanilla extract, divided
6 slices pound cake

Directions

In a large saucepan, combine the water, brandy, sugar, peach preserves and salt. Bring to a boil; reduce heat. Add peaches; cook and stir for 3-4 minutes or until tender.
Remove peaches to a bowl; set aside. Bring sauce mixture to a boil; cook and stir until reduced to 1/2 cup.
Meanwhile, in a small bowl, beat cream until it begins to thicken. Add confectioners' sugar and 1/4 teaspoon vanilla; beat until stiff peaks form.
Add reduced sauce and remaining vanilla to peaches; stir gently to combine. Serve with pound cake and whipped cream. Yield: 6 servings.

Nutritional Facts 1 slice with 1/3 cup sauce and 1/3 cup whipped cream equals 346 calories, 21 g fat (13 g saturated fat), 121 mg cholesterol, 159 mg sodium, 34 g carbohydrate, 1 g fiber, 3 g protein.

Originally published as Pound Cake with Brandied Peach Sauce in Country Woman February/March 2009, p26

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Reviews for Pound Cake with Brandied Peach Sauce

Pound Cake with Brandied Peach Sauce

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Reviewed on Dec. 12, 2011 by zodiac38352

I find this recipe is delicious, but you should be careful where you get the peaches. My family gets them from a group of Amish people who sell produce every once in a while, and they are always so good.

Reviewed on Mar. 12, 2010 by HolJen

The recipe sounds yummy but the cholesterol is over the top. I could use no fat cool whip but I don't thnk it would bring the count down very much...any suggestions out there?

Reviewed on Mar. 10, 2010 by ak47gramma

I added Peach Liqueir to the sauce with a tad bit of cornstarch for thickener. I also doubled the recipe. We loved it Thanks

Reviewed on Mar. 10, 2010 by tkarinas

I would indeed make the peach sauce again, as it is delicious. I would prefer to serve it over ice cream though, as my family does not like pound cake, which is kind of sad.