Ingredients
1 cup water3 tablespoons brandy or apricot nectar2 tablespoons sugar2 tablespoons peach preservesDash salt3 cups sliced peeled peaches (about 5 medium) or frozen unsweetened sliced peaches1 cup heavy whipping cream4-1/2 teaspoons confectioners’ sugar2-1/4 teaspoons vanilla extract, divided6 slices pound cake
Preparation
In a large saucepan, combine the water, brandy, sugar, peach preserves and salt. Bring to a boil; reduce heat. Add peaches; cook and stir for 3-4 minutes or until tender.
Remove peaches to a bowl; set aside. Bring sauce mixture to a boil; cook and stir until reduced to 1/2 cup.
Meanwhile, in a small bowl, beat cream until it begins to thicken. Add confectioners’ sugar and 1/4 teaspoon vanilla; beat until stiff peaks form.
Add reduced sauce and remaining vanilla to peaches; stir gently to combine. Serve with pound cake and whipped cream.
