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Brandies Peach Sauce Jensoni

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
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