*  Exported from  MasterCook  *
 
                                PEACH SAUCE
 
 Recipe By     : COOKING MONDAY TO FRIDAY SHOW #MF6753 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1      can           peaches -- (16 ounce)  drained
                         Brandy to taste
                         Butter to taste and optional
 
 Puree the peaches in blender or food processor. Heat up in small saucepan and t
 hin with brandy to
 taste; reduce to thicken if you wish; at last moment add some butter to give sa
 uce a glazed look
 and spoon over cake. 
 
 Yield: 2 cups 
 
 TO CREATE OUR OWN INDIVIDUAL QUICK FROZEN FRUIT: 
 
 Wash and dry fruit like cranberries or anything in the berry family. 
 
 Line a baking sheet with parchment paper or waxed paper and set the individual 
 fruit on the baking
 sheet. 
 
 Freeze until the fruit is icy (this works only in a good 0 degree freezer) and 
 transfer to plastic
 freezer bags; press out air. Use as needed in baked or cooked dishes or use raw
 , but pureed too
 soggy to use in fruit salads 
 
 WHAT TO DO WITH FROZEN FRUIT 
 
 Puree in yogurt or buttermilk and sweetened with liqueur and/or honey for insta
 nt refreshing dessert
 drink. 
 
 Puree frozen melon with liqueur to create an instant sorbet. 
 
 
 
 
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