|Nutritional Guidelines (per serving)|
|Servings: 4 Servings|
|Amount per serving|
|% Daily Value*|
|Total Fat 0g||0%|
|Saturated Fat 0g||0%|
|Total Carbohydrate 25g||9%|
|Dietary Fiber 2g||6%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Serve this heavenly sauce over pound cake, shortcakes, or peach or this buttermilk ice cream. As you can see in the photo, I added a few sliced strawberries and a handful of blueberries to the finished sauce. I loved the fresher flavor and the added texture from the firm berries.
Feel free to replace the Peach brandy or Schnapps with more peach juice or peach nectar.
- 1 can (15 ounces) diced or sliced peaches in natural juice
- 1/4 cup granulated sugar
- 1 tablespoon cornstarch
- 2 tablespoons peach brandy, peach Schnapps, or peach nectar or more juice
- 1/2 teaspoon vanilla extract or 1/4 teaspoon almond extract
- dash nutmeg or cinnamon, optional
Drain peach juice into a bowl. Dice the peaches and set aside.
In a saucepan combine 1/2 cup peach juice,* the sugar, cornstarch, and peach brandy or Schnapps (or more juice). Cook, stirring, over medium heat until thickened and bubbly.
Add the peaches, flavoring, and spices, if using. Stir to blend and heat through.
Serve the sauce with ice cream, shortcake biscuits, or over pound cake or angel food cake along with some whipped cream or whipped topping.
*If you don't have 1/2 cup of juice after draining the peaches, add a little water or peach nectar.