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Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 6 |
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Just right for a summer dessert with a little zip, but because canned peaches are used you can have it year round! Ingredients:
2 (16 ounce) cans cling peach halves, in juice or 2 (16 ounce) cans cling peach halves, in extra light syrup |
1 cup brown sugar |
1/4 cup butter |
1 teaspoon pumpkin pie spice |
3/4 cup pecan pieces |
1/4 cup peach schnapps |
ice cream or cake |
Directions:
1. Drain peaches, reserving all liquid. Pour liquid in 10 inch skillet; bring to a boil. Continue to cook until liquid is reduced to 1/4 cup, about 5 minutes. Blend in brown sugar, butter and pumpkin pie spices. Simmer 5 minutes.
2. Add peaches, pecan and peach schnapps. If desired, heat through.
3. Serve warm over ice cream, pound cake, or both.
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