Brandies Peach Sauce Jensoni

From Best Recipes from New England Inns

Sauces Recipes

Yield: Makes about 3 cups

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

• 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

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.

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