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Peach Sauce Recipe


Peach Sauce

Peach Sauce

D. Rattray
Serve this heavenly sauce over pound cake, shortcake, or peach or vanilla ice cream. 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 or Schnapps, or peach nectar or more juice
  • 1/2 teaspoon almond flavoring or vanilla
  • 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-low heat until thickened and bubbly. Add the peaches, flavoring, and spices, if using. Stir to blend and heat through. Serve with ice cream, shortcake biscuits, or over pound cake or angel food cake along with a little whipped topping.
Makes enough sauce for 4 servings.

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