BRANDIED PEACH TOPPING
Makes 2 cups
Ingredients:
1 1/2 pounds firm, ripe peaches
1/2 cup water
1/3 - 1/2 cup sugar
One 1/8-inch thick slice of lemon
2-inch piece cinnamon stick
1 tablespoon cornstarch
1 tablespoon water
2 tablespoons peach brandy or Grand Marnier
Procedure:
Pour enough boiling water over the peaches to cover the fruit by 1/2-inch and let stand for 2 minutes. Drain and rinse with cold water to stop the cooking. Cut the fruit in half, remove the pits, and peel. Cut each half into quarters and taste for sweetness. Set aside.
In a medium-sized saucepan, combine the water and sugar. Bring to a boil over medium heat, stirring continuously until the sugar is dissolved. Add the lemon juice and cinnamon stick, cover, and simmer for 2-3 minutes.
Add the peaches and bring to a second boil. Partially cover the pot and simmer about 7 minutes, or until the peaches are translucent but still firm.
Dissolve the cornstarch in the tablespoon of water and gently stir into the peaches, taking care not to break the fruit. Over low heat, bring to a gentle boil and simmer for 1 minute. Remove from the heat and blend in the liqueur. Serve warm.
Storage: Store in a tightly sealed glass jar in the refrigerator for up to 7 days. Reheat gently before serving.
Copyright @ 2000 by Carole Walter, CCP
