Brandied Peach Sauce and Toasted Pound Cake

 Yield: About 4 cups

This is a yummy way to use some of the season’s fresh peaches.  The brandy gives it a delicious flavor, but is not “boozy” (and, of course, the alcohol evaporates as you cook the sauce).

One of our favorite desserts is this sauce served over toasted pound cake! I guess you could call it peach short cake.  If you don’t want to bake your own pound cake, Sara Lee frozen pound cake works great… or those pound cakes that are in your grocer’s bakery are excellent.  Just slice the pound cake and spread lightly with butter.  Turn on your oven broiler and place the cake slices on a baking sheet in the oven; be sure to keep a careful eye on the cake, until the slices are lightly toasted and browned.  Top with peach sauce and whipped cream!

INGREDIENTS:
4 cups washed, peeled and sliced peaches

    (about 10-12 medium to large peaches)

¼ cup Splenda (or ½ cup granulated sugar)

2 teaspoons lemon juice

1 teaspoon vanilla extract

2 Tablespoons unsalted butter

1 teaspoon pectin

1 teaspoon cornstarch

¼ teaspoon ground cinnamon

2 teaspoons lemon juice

¼ cup brandy

DIRECTIONS:

Slice the peaches into a large bowl.  Add the Splenda, lemon juice and vanilla extract and stir to combine well.

In large skillet, melt butter over low heat and add peach mixture.

Increase heat to medium and add pectin, cornstarch and cinnamon and cook until peaches are tender, about 10 minutes.

Reduce heat to low and add brandy, stirring well to combine.

Continue to cook over low heat until mixture thickens slightly, about 5 to 10 minutes.

Cool and pour into containers or jars.

Serve over ice cream, cake, pancakes, or biscuits and smile!

Store in the refrigerator.