Fresh Peach Sauce
- Ready In:
2 1/2 cups
- Place the 3 peeled and pitted peaches in container of an electric blender; process until smooth, stopping once to scrape down sides.
- Pour puree into a medium saucepan. Stir in sugar, orange juice, and jam; bring just to a boil over medium heat, stirring constantly.
- Stir in 1 cup peach slices, Triple Sec, and brandy.
- Serve warm over ice cream or pound cake.
Questions & Replies
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I try hard not to leave out any ingredients listed in a recipe, but sometimes that's just not possible ~ In this case I omitted the brandy! Then, I added the triple sec when I poured the puree into the saucepan, then added the other 3 ingredients to the puree, brought it to a boil, then reduced the heat to the lowest & simmered about 5 minutes, strring all the while (I wanted the flavor of the liqueur only)! Anway, I ended up with A VERY, VERY TASTY SAUCE, one I'll make often when peaches are in season! Got my first taste of this served over a sweet potato cake I'd just made! DELICIOUS! Thanks for sharing! [Tagged, made & reviewed for one of my teammates in the Aus/NZ Recipe Swap #20]
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<p>Hi! Thank you for visiting my About Me page. I live in northern California (about 2 hours north of Sacramento). My husband and I live on 10 acres where we grow alfalfa and have a small family orchard of fruit and nut trees. We also have 2 horses, 2 cats, a Dexter cow and calf, and 13 chickens.<br /><br />I am married to a wonderful guy (since 1979), and we have two terrific kids. Our daughter (born in 1981) has her college degree in microbiology. Our son (born in 1983) has his college degree in computer science.</p>