Fresh sliced peaches topped with brandied
vanilla custard.
Fresh Peaches with
Brandy Custard Sauce
- 4 ripe fresh peaches, peeled and sliced
-
- Brandy Custard Sauce:
1/4 cup brandy
1 1/4 cups whipping cream
4 Large California Fresh Egg Yolks
1/4 cup granulated sugar
1 teaspoon vanilla extract
- Boil brandy in small saucepan until volume
is reduced to half. Remove from heat. Add cream and return to
boil for one minute.
- Beat egg yolks with sugar in bowl to blend.
Gradually whisk hot cream mixture into egg yolks. Return saucepan
to heat and cook, stirring constantly over low heat until sauce
thickens.
- Add vanilla. Cool and refrigerate.
- Arrange sliced peaches in six serving
dishes. Spoon chilled brandy custard sauce over top and serve.
Makes 6 servings.
Nutrition per serving: Calories 292, Protein
3g, Carbohydrates 17g, Fiber 1.2g, Fat 22g, Cholesterol 210mg,
Sodium 24mg, Iron 0.5mg.
Recipe provided courtesy of Chino Valley Ranchers.
