TIPSY ROASTED PEACHES

Tipsy Roasted Peaches image

Roasting frozen peaches in a simple brandy sauce turns them into a decadent topping for toasted pound cake. Whipped cream and crunchy almonds are fast finishing touches. -Susan Martin, Oshkosh, Wisconsin

Provided by Taste of Home

Time 20m

Yield 4 servings.

Number Of Ingredients 7

Ingredients

1/3 cup brandy
1/3 cup honey
3 tablespoons butter
2 cups frozen unsweetened sliced peaches
4 slices pound cake, toasted
1/2 cup heavy whipping cream, whipped
3 tablespoons sliced almonds, toasted

Steps:

Preheat oven to 400°. In a small saucepan, combine brandy, honey and butter; heat through. Keep warm. , Combine peaches and 3 tablespoons brandy mixture; transfer to a greased 15x10x1-in. baking pan. Bake 10-15 minutes or until tender. , To assemble, place toasted pound cake on four dessert plates. Top with peaches and remaining brandy mixture. Garnish with whipped cream and almonds.

Nutrition Facts : Calories 479 calories, Fat 28g fat (16g saturated fat), Cholesterol 130mg cholesterol, Sodium 193mg sodium, Carbohydrate 46g carbohydrate (28g sugars, Fiber 2g fiber), Protein 4g protein.