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Tipsy Roasted Peaches

 Tipsy Roasted Peaches
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
4 ServingsPrep/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.
Nutritional Facts: 1 serving equals 479 calories, 28 g fat (16 g saturated fat), 130 mg cholesterol, 193 mg sodium, 46 g carbohydrate, 2 g fiber, 4 g protein.