Pound Cake with Brandied Peach Sauce |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
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This peach sauce is so quick and elegant, you'll want to serve it over pound cake, shortcake, ice cream, waffles and whatever your palate desires. âSuzy Horvath, Sheridan, Oregon Ingredients:
1 cup water |
3 tablespoons brandy or apricot nectar |
2 tablespoons sugar |
2 tablespoons peach preserves |
dash salt |
3 cups sliced peeled peaches (about 5 medium) or frozen unsweetened sliced peaches |
1 cup heavy whipping cream |
4-1/2 teaspoons confectioners' sugar |
2-1/4 teaspoons vanilla extract, divided |
6 slices pound cake |
Directions:
1. 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.
2. Remove peaches to a bowl; set aside. Bring sauce mixture to a boil; cook and stir until reduced to 1/2 cup.
3. 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.
4. Add reduced sauce and remaining vanilla to peaches; stir gently to combine. Serve with pound cake and whipped cream. Yield: 6 servings.
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