Raspberry Peach Napoleon

Clara Mason, Lillie School

  • 2 Tbsp butter or margarine
  • 1/4 cup packed brown sugar
  • 1/4 cup powdered sugar
  • 2 Tbsp orange juice
  • 2 Tbsp lemon juice
  • 3 medium ripe peaches or 1 (16 oz) can sliced peaches, drained – Nectarine may be substituted
  • 1 cup fresh or frozen raspberries, thawed and drained
  • 1/4 cup peach brandy
  • Vanilla ice cream

In 10 inch skillet, melt butter or margarine; stir in brown sugar, powdered sugar, orange juice, and lemon juice. Cook and stir over medium heat till sugar dissolves and mixture bubbles. Stir in peaches or nectarines. Simmer, uncovered, 4 minutes, or till fruit is just tender, stirring, occasionally. Stir in raspberries and brandy; heat through.

Serve hot over scoops of ice cream.

Yield: 2 1/2 cups sauce.





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