I have made this for many years, but using
1/2 cup brandy and no vanilla. After the peaches have really softened, take them out, leaving the juices in the pan. Reduce the sauce till it is nice and thick, then put the peaches back into the sauce and stir gently. If you make larger batches, you can freeze some in small containers for later. Great served very warm over vanilla ice cream. YUM!
Fast easy and delicious! However none of us could taste the whisky flavor (which was what caught our eye in the first place!). Next time I'd add half the whisky cook for 20 minutes then add the remaining half just before taking it off the heat. Or add the whole amount at once but with only 5 minutes or so left to cook. I think that'd leave more of the tipsy flavor - yum yum! I would definately make this again. You could also easily make variations with different fruits.
I served the tipsy peaches as a side to baked pork chops and thought it was DELICIOUS! I used homegrown white peaches added a touch more brown sugar and a little more whisky. Will definitely use this recipe again.
What a great recipe! I substituted Malibu Coconut Rum (my favorite) for the whiskey and they were absolutely great! I'll definitely be making these again!
I didn't measure the peaches just sliced 4 peaches used spiced rum instead of the whiskey and my family loved this! It reminded me of a really good peach cobbler with out the crust! I've made it twice now. We used a dab of whipped cream on top the first time and a small scoop of vanilla ice cream on top for the the second go round. Both were great!
yum. used these on french toast this morning.
I subbed brandy for whiskey as I prefer the flavor. Otherwise I followed the recipe and it was wonderful; a great use for the bag of peaches I just purchased.
wow-what a tasty treat! i used spiced whiskey and it turned out absolutely delicious!
delicious! i've been trying to find creative ways to use the yield from our very prolific peach tree and this is a great way to do it. i think the vanilla is a necessary ingredient if using whisky; it balances the flavour nicely. cook times seem to be a bit long; not wanting completely mushy peaches i've cut the times given in about half. the sauce turns dark and thick at low-medium heat in much less than 20 minutes.
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.
