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Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 4 |
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This recipe came from an estate sale. I obtained it when I purchased the family collection from the Johnson Estate in Rockwall, Texas in 1991. Ingredients:
8 canned peach halves with juice |
1/4 cup butter |
1 teaspoon ground cinnamon |
2 cups frozen raspberries thawed and drained |
1/4 cup orange liqueur |
1/4 cup brown sugar |
whipped cream |
toasted almonds |
Directions:
1. Place peaches in saucepan with butter, juice and cinnamon then simmer 10 minutes.
2. In a blender combine raspberries, orange liqueur and brown sugar and puree.
3. Place peaches in individual serving bowls with some of the butter sauce in each bowl.
4. Pour raspberry sauce over peaches and top with whipped cream and toasted almonds.
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