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.