Directions:
- In a large saucepan, combine the water, brandy, sugar, peach preserves and salt. Bring to a boil; reduce heat. Add peaches; cook and stir for 3-4 minutes or until tender.
- Remove peaches to a bowl; set aside. Bring sauce mixture to a boil; cook and stir until reduced to 1/2 cup.
- Meanwhile, in a small bowl, beat cream until it begins to thicken. Add confectioners' sugar and 1/4 teaspoon vanilla; beat until stiff peaks form.
- Add reduced sauce and remaining vanilla to peaches; stir gently to combine. Serve with pound cake and whipped cream. Yield: 6 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1928.24 Kcal (8073 kJ) | ||
| Calories from fat | 229.86 Kcal | ||
| % Daily Value* | |||
| Total Fat | 25.54g | 39% | |
|---|---|---|---|
| Cholesterol | 27.4mg | 9% | |
| Sodium | 3184.79mg | 133% | |
| Potassium | 461.28mg | 10% | |
| Total Carbs | 406.5g | 136% | |
| Sugars | 226.41g | 906% | |
| Dietary Fiber | 7.04g | 28% | |
| Protein | 19.79g | 40% | |
| Vitamin C | 120.7mg | 201% | |
| Iron | 9.1mg | 50% | |
| Calcium | 1014.1mg | 101% | |
| Amount Per 100 g | |||
| Calories | 292.86 Kcal (1226 kJ) | ||
| Calories from fat | 34.91 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.88g | 39% | |
|---|---|---|---|
| Cholesterol | 4.16mg | 9% | |
| Sodium | 483.71mg | 133% | |
| Potassium | 70.06mg | 10% | |
| Total Carbs | 61.74g | 136% | |
| Sugars | 34.39g | 906% | |
| Dietary Fiber | 1.07g | 28% | |
| Protein | 3.01g | 40% | |
| Vitamin C | 18.3mg | 201% | |
| Iron | 1.4mg | 50% | |
| Calcium | 154mg | 101% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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