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Fresh Peaches with Brandy Custard Sauce recipe

Fresh sliced peaches topped with brandiedvanilla custard.

Recipe: Fresh Peaches withBrandy Custard Sauce

4 ripe fresh peaches, peeled and slicedBrandy 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 volumeis reduced to half. Remove from heat. Add cream and return toboil for one minute.
  • Beat egg yolks with sugar in bowl to blend.Gradually whisk hot cream mixture into egg yolks. Return saucepanto heat and cook, stirring constantly over low heat until saucethickens.
  • Add vanilla. Cool and refrigerate.
  • Arrange sliced peaches in six servingdishes. Spoon chilled brandy custard sauce over top and serve.

    Makes 6 servings.

    Nutrition per serving: Calories 292, Protein3g, Carbohydrates 17g, Fiber 1.2g, Fat 22g, Cholesterol 210mg,Sodium 24mg, Iron 0.5mg.

    Recipe provided courtesy of Chino ValleyRanchers.

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  • Comments

    1 Comment


    When you are ready to plate the dessert, remove the custard sauce from the refrigerator. Stir to loosen. Add brandy to thin the custard to a thick sauce consistency.

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