Tipsy Roasted Peaches Recipe
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
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
In a small saucepan, combine the brandy, honey and butter; heat through. Keep warm.
Combine peaches and 3 tablespoons brandy mixture; transfer to a greased 15-in. x 10-in. x 1-in. baking pan. Bake at 400° for 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
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