To make use of leftover rotisserie chicken (or even turkey), try this recipe. A fun “Taco Bar Night” can be had for a celebration or with children.
| Prep Time: | 5 mins |
| Cook Time: | 30 mins |
| Total Time: | 35 mins |
| Servings: | 4 |
Ingredients
- 1 tablespoon butter
- 4 cups sliced fresh peaches
- 2 tablespoons brown sugar
- 1 teaspoon vanilla extract
- 1 (1.5 fluid ounce) jigger whiskey
Instructions
- Melt butter in a skillet over medium heat. Add peaches, and cook for about 10 minutes, occasionally stirring. Mix in brown sugar, vanilla, and whiskey; simmer over medium heat for about 20 minutes, until peaches are soft and sauce has darkened. Serve as a side dish or over ice cream.
Reviews
Easy and very tasty. Excellent and elegant dessert served over ice cream or with whipped cream on top.
This is incredible. I put it on some shortcakes topped with whipped cream and crushed gingersnaps. Definitely a keeper. I did use frozen peaches so I added them after the first ten minutes of simmering.
This is incredible. I put it on some shortcakes topped with whipped cream and crushed gingersnaps. Definitely a keeper. I did use frozen peaches so I added them after the first ten minutes of simmering.
Canned some 2 months ago and just opened them – WOW!
Made as directed using Christian brothers brandy. Served on angel food cake with vanilla ice cream . I would love to try this with pork chops and with French toast as other posters did. Easy and will use again . We loved it!
I used Amaretto and it was wonderful. I will definitely make again!
Absolutely delicious! Easy to prepare my guest loved it. With the peach season around the corner I will certainly do it again.
AWESOME!! I served this tonight at a Memorial Day dinner and it was a huge hit! I did not have fresh peaches, so I used frozen sliced peaches. It still came out really well and cut down on the cooking time too. I cooked the sauce only until it started thickening, then added the half thawed peaches and stirred it all together until the peaches were heated through… about 15 minutes. They were still firm enough to cut with a fork. I think the whiskey adds a nice, nutty flavor, and we couldn’t taste the liquor at all after the alcohol was cooked away. My husband said this is definitely a “keeper.”
Made exactly as recipe stated using Seagram’s 7 because that’s what we had on hand. I used peaches that weren’t quite ripe for eating, and they were perfect for the cook time the recipe called for. We served it with vanilla frozen yogurt and it was delicious! The only thing I think I would change is trying different whiskeys/liquors. Would love to try with french toast as another poster did.
Wonderful! Loved them. Served them with fresh homemade vanilla ice cream.
Used peeled nectarines (not peaches), and served with FF vanilla frozen yogurt. This really is crazy good, but I thought the fruit got a little too soft. Next time (you bet there’ll be a next time), I’ll remove the peaches sooner because they simply don’t need 30 minutes in the skillet. This would be a nice topping for Greek vanilla yogurt or on a slice of pound cake. Or a nice topping for grilled boneless/skinless chicken breast. This sauce would complement soooooo many things.
Awesome recipe. I was in canning mode, so I canned four quarts of this for gifts and for my family! Added a little more Jim Beam than they said!
Easy and tasty!! We served it with vanilla sauce but I bet it would be even better with vanilla ice cream!!
My husband could not stop raving about this dish. We didn’t have any ice cream, so we just ate the Tipsy peaches. My daughter wanted to turn her nose up at them, but ate all of hers and wanted mine too! Wonderful! I’m going to try it with Brandy next time, as I think peaches and Brandy will go well together. Also, I’m going to try the same recipe with other tree fruit, such as apples, pears and maybe even plums. Yum!
These came out perfect! I used a half cup of the whisky and did as others suggested and removed the peaches while the whisky simmered. The peaches get soft quickly so very ripe peaches might turn to mush, use a firm peach. Great for guests, looked and tasted beautiful.
Wonderful recipe! We love fresh peaches. I add a little lemon juice, skip the vanilla, and add a cinnamon stick when simmering. For fun try putting a couple of jiggers of Grand Marnier over the top and lighting on fire! Peaches flambe!
We had a plethora of peaches on our tree, so I needed to find a good way to use them up. I doubled the butter, brown sugar, and vanilla extract. and used spice rum instead of whiskey. I removed the peaches before adding the brown sugar, vanilla and whiskey to let the mixture cook down a little, then I realized that the peaches really needed to become part of the syrup. I put the peaches back in and let everything cook for another ten minutes. The result was great. I served this with ice cream. My husband and I finished the whole batch in one sitting.
Very Good… I didn’t make any changes at all!
Since it was a cold fall night I made a few changes for the season. I used Frangelico for the liquor then when serving, sprinkled crumbled gingerbread cookies and almonds over the top of the ice cream and peaches.
yum. used these on french toast this morning.
I did not like this very much. I served this over ice cream and to me the whiskey taste overpowered the peach taste. My husband liked this dish, so if I make this again, I will use some other kind of liquor – maybe some flavored rum.