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