Flourless Chocolate Cake with Whipped Cream and RaspberriesDiet, Schmiet. Some foods are worth breaking New Year's Resolutions - and this cake definitely fits the bill. Delicious, decadent, and drop-dead gorgeous, this cake is one of my favorite go-to recipes whenever I need the perfect finale for a celebratory meal.
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Pound Cake with Brandied Peach Sauce
This peach sauce is a late summer favorite over ice cream, cake, pancakes, waffles, or anything that stands still long enough for us to pour it on! If you do not want to use the brandy, peach or apricot nectar is a good substitute. Plain brandy can also be substituted if desired.
1 cups water
3 tablespoons peach brandy
2 tablespoons peach preserves
2 tablespoons sugar
Pinch salt
3 cups peeled and sliced peaches
2 teaspoons pure vanilla extract
4 slices homemade or purchased pound cake
Sweetened whipped cream (optional)
Combine the water, brandy, preserves, sugar, and salt in a medium heavy saucepan. Bring to a boil, stirring occasionally until the sugar dissolves. Reduce the heat to medium, add the peaches and cook for 3-5 minutes, or until the peaches are tender. Remove the peaches from the pan with a slotted spoon and place in a serving bowl. Cook the syrup until very thick - about ten minutes. Toss with the peaches and vanilla. The sauce can be served immediately over the pound cake, or can be served at room temperature or chilled. Top with whipped cream if desired.
Makes 4 servings.
Preparation Time: 5 minutes
Cooking Time: 15 minutes
Total Time: 20 minutes
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