Besides the authentic, and some say advanced, Italian recipes throughout this iconic cookbook, Rogers Gray Italian Country Cookbook has marvelous and simple recipes for dessert. Their grilled peaches with amaretto is perfect for peach season. I've also tried it with frozen peaches, and it works just fine to satisfy a fruit craving in late winter or early spring. This recipe reminds me of a sauteed peach sauce that my family loves with caramel, brandy and basil flavors and served over ice cream. It's a quick dessert for either a dinner party or a weeknight craving.
Peach Sauce with Brandy-Basil Drizzle over ice cream
SAUTEED PEACHES WITH BRANDY-BASIL DRIZZLE
Serves 2
2 Tbsp butter
1 tsp vanilla extract
2 Tbsp brown sugar
1-1/2 cups sliced peaches (fresh or frozen)
For drizzle:
3 Tbsp peach brandy
1 tsp balsamic vinegar
2 tsp snipped fresh basil
1. Heat butter in saute pan over medium heat. When melted, add vanilla and brown sugar. Stir until sugar is dissolved, about 2 minutes. Add peaches and saute 6 minutes. The caramel sauce will thicken slightly.
2. While peaches are cooking, make the drizzle. In a small saucepan carefully add brandy and balsamic, stir to combine over medium heat. Continue to cook until liquid is reduced by half, (lower heat if bubbling too much) about 6 minutes. Remove from heat and add basil. Set aside.
3. Place a couple scoops of vanilla ice cream in serving bowls and top each with half of the peach mixture. Using a teaspoon drizzle some of the brandy-basil sauce over top and serve immediately.