Tipsy Roasted Peaches Recipe

Tipsy Roasted Peaches Recipe
Tipsy Roasted Peaches Recipe photo by Taste of Home
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Tipsy Roasted Peaches Recipe

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Roasting frozen peaches in a simple brandy sauce turns them into a decadent topping for toasted pound cake. Whipped cream and crunchy almonds are fast finishing touches. —Susan Martin, Oshkosh, Wisconsin
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 20 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 20 min.

Ingredients

  • 1/3 cup brandy
  • 1/3 cup honey
  • 3 tablespoons butter
  • 2 cups frozen unsweetened sliced peaches
  • 4 slices pound cake, toasted
  • 1/2 cup heavy whipping cream, whipped
  • 3 tablespoons sliced almonds, toasted

Directions

Preheat oven to 400°. In a small saucepan, combine brandy, honey and butter; heat through. Keep warm.
Combine peaches and 3 tablespoons brandy mixture; transfer to a greased 15x10x1-in. baking pan. Bake 10-15 minutes or until tender.
To assemble, place toasted pound cake on four dessert plates. Top with peaches and remaining brandy mixture. Garnish with whipped cream and almonds. Yield: 4 servings.
Originally published as Tipsy Roasted Peaches in Taste of Home February/March 2011, p46

Nutritional Facts

1 each: 479 calories, 28g fat (16g saturated fat), 130mg cholesterol, 193mg sodium, 46g carbohydrate (28g sugars, 2g fiber), 4g protein.

  • 1/3 cup brandy
  • 1/3 cup honey
  • 3 tablespoons butter
  • 2 cups frozen unsweetened sliced peaches
  • 4 slices pound cake, toasted
  • 1/2 cup heavy whipping cream, whipped
  • 3 tablespoons sliced almonds, toasted
  1. Preheat oven to 400°. In a small saucepan, combine brandy, honey and butter; heat through. Keep warm.
  2. Combine peaches and 3 tablespoons brandy mixture; transfer to a greased 15x10x1-in. baking pan. Bake 10-15 minutes or until tender.
  3. To assemble, place toasted pound cake on four dessert plates. Top with peaches and remaining brandy mixture. Garnish with whipped cream and almonds. Yield: 4 servings.
Originally published as Tipsy Roasted Peaches in Taste of Home February/March 2011, p46

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