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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 4 |
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Gail VanGundy, Parker, Colorado Ingredients:
1 can (15-1/4 ounces) sliced peaches |
1 tablespoon cornstarch |
1/8 teaspoon ground cinnamon |
1-1/2 teaspoons lemon juice |
1/4 teaspoon almond extract |
4 slices pound cake |
Directions:
1. Drain peaches, reserving juice; set peaches aside. Add enough water to juice to measure 1 cup.
2. In a small saucepan, combine cornstarch and cinnamon. Stir in lemon juice and peach juice mixture until smooth. Bring to a boil; cook and stir for 1-2 minutes or until thickened.
3. Remove from the heat. Stir in almond extract and reserved peaches. Serve warm over pound cake. Yield: 4 servings.
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