RCI-DS.004.0106.001
Fort Peaches
This recipe came from an estate sale. I obtained it when I purchased the family collection from the Gingham Estate in Fort Worth, Texas in 1992.
Prep15 min
Cook30 min
Total45 min
Servings4
Difficultyintermediate
Ingredients
- 12 ounce
- 1 tablespoon
- ½ teaspoon
- 4 ounces
- 4 ounces
- peach schnapps or peach liqueur2 ounces
- scoops of good vanilla ice cream4 unit
Method
1
Drain the 12-ounce can of peaches, reserving the liquid in a separate bowl.
2
Heat 4 ounces of butter in a large skillet over medium-high heat until melted and foaming.
2 minutes
3
Add 4 ounces of granulated sugar to the melted butter and stir constantly until the mixture caramelizes slightly, about 2–3 minutes.
4
Pour the reserved peach liquid into the skillet and stir to combine with the caramel mixture.
1 minutes
5
Add 1 tablespoon of ground cinnamon and ½ teaspoon of ground nutmeg to the sauce, stirring well to eliminate lumps.
6
Gently add the drained peaches to the spiced sauce and toss carefully to coat evenly.
2 minutes
7
Remove the skillet from heat and stir in 2 ounces of peach schnapps or peach liqueur until fully incorporated.
8
Place a scoop of good vanilla ice cream into each of four serving bowls and immediately top with the warm spiced peaches and sauce.