Betty's Brandied Peaches with Vanilla Ice Cream -- Easter

Bettyskitchen's picture

Apr. 02, 2015

Betty demonstrates how to make Brandied Peaches and Vanilla Ice Cream as a dessert choice for Easter Dinner. This is an easy recipe that looks elegant.


Peach halves 16 Ounce (in juice)
Light brown sugar 1/2 Cup (8 tbs) (firmly packed)
Brandy 1/3 Cup (5.33 tbs)
Vanilla ice cream 1/2 Gallon



Drain peach halves through colander and save juice in a small saucepan. 

Place peach halves in the refrigerator (covered). 

Bring juice in saucepan to a full boil. 

Add brown sugar and boil for 5 minutes, stirring often. 

Remove from heat and let cool. 

Add the brandy to cooled juice, and, if convenient, chill for 24 hours. 


Place a large scoop of vanilla ice cream into a dessert bowl. Place 1 peach half to the side of the ice cream and drizzle the chilled brandy sauce over the top. Serve immediately. 

Recipe Summary

Difficulty Level: Easy
Cook Time: 5 Minutes
Ready In: 5 Minutes