Ingredients: 1/2 stick butter
1/3 cup sugar
Juice of 1 lemon
2 peaches, sliced
1/4 cup peach brandy, optional Preparation: Melt butter in saucepan until bubbly. Add sugar and melt down into a syrup. Once it starts to bubble and turns a slight amber color, add lemon juice (it will bubble up more) and peaches and stir well. If you choose, add peach brandy and let it flame up to burn off the alcohol. Chef's Note: This sauce is delicious over praline ice cream. It can also be used on pound cake and apple or peach pie. We at DIY believe all of the recipes from All in Good Taste are accurate and reliable, but since we have not tested them personally, we can claim no responsibility if the desired results are not achieved.
RESOURCES :
Sauce Bible: A Guide to the Sauciers Craft
Model: 0471572280
Author: David Paul Larousse
(1993)
John Wiley & Sons
Somerset, NJ 08875-1272
Phone: 732-469-4400
Fax: 732-302-2300
Email: compbks@wiley.com
The Great Barbecue Companion: Mops, Sops, Sauces, and Rubs
Model: 0895948060
Author: Bruce Bjorkman
(March 1996)
Crossing Press
Beans, Greens and Sweet Georgia Peaches: The Southern Way of Cooking Fruits and Vegetables
Model: 0767901282
Author: Damon Lee Fowler
(1998)
Broadway Books/Random House, Inc.
Website: www.randomhouse.com
The Lady and Sons Savannah Country Cookbook
Model: 0375751114
Author: Paula H. Deen
(1998)
Broadway Books/Random House, Inc.
Website: www.randomhouse.com
| 
)
