Return to Content

Brandies Peach Sauce Jensoni

Brandies Peach Sauce Jensoni
0 votes, 0.00 avg. rating (0% score)
by

Yield: Makes about 3 cups

A luscious sauce to serve with roast pheasant or duck. --The Hermitage, Wilmington, Vermont

Ingredients:

  • 1/2 cup raisins
  • 1/2 cup brandy, warmed
  • 2 cups rich game stock
  • 2 tablespoons chopped fresh parsley
  • 2 ounces sautéed blanched almond slices
  • Cornstarch slurry (about 1 tablespoon cornstarch or arrowroot powder dissolved in 2 tablespoons water)
  • 2 ripe peaches, peeled and sliced

Instructions:

Plump raisins in warmed brandy for 20 minutes. Heat stock in saucepan; add parsley, almonds, and raisins with brandy. Thicken with cornstarch slurry. Add peaches and keep warm until ready to serve.
Updated Friday, December 14th, 2007
Yankee Magazine Advertising

$10 Introductory Offer
plus, get the Tablet Edition FREE!

In this issue: Thoreau's Maine

  • Best Chowder: We Found It!
  • 5 Best Historic Home Tours
  • Spring Comes to Narragansett Bay
Subscribe Today and Save 72%

Browse Similar Recipes

No comments yet.

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

Register Sign In

©2013, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111