Fresh Peach Brandy Sauce

""IT'S SUMMER""

Fragrant, Sweet, Juicy Peaches

We're in the best months for peach season; June to the end of August.  That's why a delicious Peach Brandy Sauce topped with sweet ricotta cheese and served with lemon scones is a perfect dessert for summer.

Warm Peach Brandy Sauce

Peach Brandy Sauce is also tasty with ice cream, yogurt, cookies, cake and waffles.

Our recipe uses the more traditional yellow peach rather than the sweeter and less acidic white peach. This peach variety is freestone, meaning the flesh of the peach easily separates from the stone.  Clingstone peaches are also available, but are more difficult to separate from the peach pulp.

When selecting peaches, look for these qualities:
- a rich and good color
- free of bruises or soft spots
- peach gives a little when touched with your hand
- peach is stored at room temperature

Peaches are a good source of fiber, vitamins A and C



                                                    FRESH PEACH BRANDY SAUCE                         Serves 6
Ingredients:
1 cup peach nectar
1/2 cup white granulated sugar
1 tablespoon cornstarch
4 large ripe peaches (peeled, halved, pitted and cut into slices)

2 tablespoons peach brandy (1 tablespoon vanilla may be substituted)
1 teaspoon ground cinnamon ( 1 teaspoon nutmeg may be substituted)

Instructions:
1.  Combine nectar, sugar and cornstarch in medium saucepan.


Stir with a wooden spoon


2.  Bring to boil over medium heat.


Stir sauce continuously


3.  Add sliced peaches.

4.  Reduce heat and simmer 2 minutes.
5.  Remove from heat.
6.  Stir in brandy and cinnamon.
7.  Serve warm in a tall margarita glasses and top with whipped ricotta cheese.
8.  Garnish with fresh mint and serve with a lemon scone or cookie.



Keeps in Refrigerator up to one Week