This summer our peach tree went completely gang busters. They were the best peaches we had ever eaten. On the day my husband harvested the apple tree (which also went gang busters) we celebrated with pancakes and a peach and brandy sauce. Only the brandy in the sauce of course. If you don’t drink like us, the best way to buy it is in the tiny serving size bottles at Walgreens as Brandy will not be used quickly. It doesn’t go bad though, I have a handful of other recipes that you can use it up on however if you’d like to buy the big one.
Peach & Brandy Cupcakes
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Ingredients
- 8 Buttermilk Pancakes (I like this recipe http://allrecipes.com/recipe/24530/buttermilk-pancakes-ii/)
- 1 cup apple juice or cider
- 3/4 cup brown sugar
- 2 Tablespoons brandy
- 1 Teaspoon Cinnamon
- 1/4 Teaspoon Nutmeg
- 1/2 Teaspoon Vanilla
- 3 Large Fresh Peaches Cut in eights or 2 Cups Frozen Peaches
- Juice of Half a Lemon (lightly squeezed, just a tad needed)
- A couple of pinches of salt
- Whipped Cream
Instructions
Prepare your pancake batter according to recipe- Put the apple juice, lemon juice, brown sugar, brandy, vanilla and spices into a saucepan and whisk. Turn on low-medium heat and bring to a boil. Reduce to a low simmer.
- Begin cooking your pancakes while the sauce thickens. By the time you have finished cooking pancakes, the sauce should appear more syrupy as it has reduced. If it hasn’t thickened to a syrup consistency you can add a half teaspoon of cornstarch. (mix into a tablespoon of water, add and stir quickly to avoid lumps)
- Add the peaches and continue cooking for about 3-4 minutes till the peaches are tender but not mushy. (frozen needs less time)
- Serve the sauce hot over your pancakes with whipped cream