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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Roasting frozen peaches in a simple brandy sauce turns them into a decadent topping for toasted pound cake. Whipped cream and crunchy almonds are fast finishing touches. âSusan Martin, Oshkosh, Wisconsin Ingredients:
1/3 cup brandy |
1/3 cup honey |
3 tablespoons butter |
2 cups frozen unsweetened sliced peaches |
4 slices pound cake, toasted |
1/2 cup heavy whipping cream, whipped |
3 tablespoons sliced almonds, toasted |
Directions:
1. Preheat oven to 400°. In a small saucepan, combine brandy, honey and butter; heat through. Keep warm.
2. Combine peaches and 3 tablespoons brandy mixture; transfer to a greased 15x10x1-in. baking pan. Bake 10-15 minutes or until tender.
3. To assemble, place toasted pound cake on four dessert plates. Top with peaches and remaining brandy mixture. Garnish with whipped cream and almonds. Yield: 4 servings.
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