Total Time
20mins
Prep 5 mins
Cook 15 mins

This peach sauce is a favorite over ice cream, cake, pancakes, waffles. If you do not want to use the brandy, peach or apricot nectar is a good substitute. Plain brandy can also be substituted if desired.

Ingredients Nutrition

Directions

  1. Combine the water, brandy, preserves, sugar, and salt in a medium heavy saucepan.
  2. Bring to a boil, stirring occasionally until the sugar dissolves.
  3. Reduce the heat to medium, add the peaches and cook for 3-5 minutes, or until the peaches are tender.
  4. Remove the peaches from the pan with a slotted spoon and place in a serving bowl.
  5. Cook the syrup until very thick- about ten minutes.
  6. Toss with the peaches and vanilla.
  7. The sauce can be served immediately, or can be served at room temperature or chilled.

Reviews

(2)
Most Helpful

Made this just as a change from the strawberry sauces I usually make during the summer ~ Made a double batch, & we find it GREAT OVER ICE CREAM & POUND CAKE! Thanks for a great recipe

Sydney Mike August 21, 2008

Excellent recipe!! I made this to go over pancakes (#66241) with Chambord spiked whipped cream!! Awesome! My family of four devoured it. I also added sliced almonds, almond extract, and a few tabs of butter to the peaches. I will definetly make again.

skiingpeaches February 25, 2005

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