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Brandied Peach and Apricot Sauce
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Enjoy this topper drizzled over ice cream, cake, or custard.
1 lb. ripe peaches
1 lb. ripe apricots
1/4 cups packed brown sugar
1/2 cup brandy
or 1/4 cup peach nectar
1 Tbl lemon juice
1/4 tsp. ground nutmeg
1/4 tsp. ground cardamom
1/2 cup toasted slivered almonds
Rinse fruit; peel and pit. Coarsely chop peaches and quarter apricots.
In a large saucepan combine fruit, brown sugar, brandy or peach nectar, lemon juice, nutmeg, and cardamom. Bring to boiling; reduce heat. Simmer, uncovered, for 15 minutes, stirring occasionally till slightly thickened. Stir in almonds.
Ladle sauce into hot, clean half-pint jars, leaving 1/2-inch headspace. Adjust lids. Process in boiling water bath for 15 minutes (start timing after water boils). (Or, instead of processing, ladle into freezer containers. Cool, cover, label, and freeze for up to 3 months.) Makes about 4 half-pints (4 cups).
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