Tipsy Roasted Peaches

By VegasBartender

Roasting frozen peaches in a simple brandy sauce turns them into a decadent topping for toasted pound cake. Whipped cream and crunchy almonds are fast finishing touches.

Ingredients

• 1/3 cup brandy
• 1/3 cup honey
• 3 tablespoons butter
• 2 cups frozen unsweetened sliced peaches
• 4 slices pound cake, toasted
• 1/2 cup heavy whipping cream, whipped
• 3 tablespoons sliced almonds, toasted

Details

Servings 4
Preparation time 10mins
Cooking time 20mins
Adapted from tasteofhome.com

Preparation

Step 1

Preheat oven to 400°. In a small saucepan, combine brandy, honey and butter; heat through. Keep warm.

Combine peaches and 3 tablespoons brandy mixture; transfer to a greased 15x10x1-in. baking pan. Bake 10-15 minutes or until tender.

To assemble, place toasted pound cake on four dessert plates. Top with peaches and remaining brandy mixture. Garnish with whipped cream and almonds.
Yield: 4 servings.