POUND CAKE WITH BRANDIED PEACH SAUCE

Pound Cake with Brandied Peach Sauce image

This peach sauce is so quick and elegant, you'll want to serve it over pound cake, shortcake, ice cream, waffles and whatever your palate desires. -Suzy Horvath, Sheridan, Oregon

Provided by Taste of Home

Time 30m

Yield 6 servings.

Number Of Ingredients 10

Ingredients

1 cup water
3 tablespoons brandy or apricot nectar
2 tablespoons sugar
2 tablespoons peach preserves
Dash salt
3 cups sliced peeled peaches (about 5 medium) or frozen unsweetened sliced peaches
1 cup heavy whipping cream
4-1/2 teaspoons confectioners' sugar
2-1/4 teaspoons vanilla extract, divided
6 slices pound cake

Steps:

In a large saucepan, combine the water, brandy, sugar, peach preserves and salt. Bring to a boil; reduce heat. Add peaches; cook and stir for 3-4 minutes or until tender. , Remove peaches to a bowl; set aside. Bring sauce mixture to a boil; cook and stir until reduced to 1/2 cup., Meanwhile, in a small bowl, beat cream until it begins to thicken. Add confectioners' sugar and 1/4 teaspoon vanilla; beat until stiff peaks form., Add reduced sauce and remaining vanilla to peaches; stir gently to combine. Serve with pound cake and whipped cream.

Nutrition Facts : Calories 346 calories, Fat 21g fat (13g saturated fat), Cholesterol 121mg cholesterol, Sodium 159mg sodium, Carbohydrate 34g carbohydrate (17g sugars, Fiber 1g fiber), Protein 3g protein.