mia cucina italiana

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 cook 6 minutes. The sauce will thicken slightly.

2. While peaches are cooking, make the drizzle. In a small saucepan, carefully add brandy and balsamic. Stir over medium heat. Continue to cook until liquid is reduced by half, (lower heat if liquid is bubbling to vigorously) about 6 minutes. Remove from heat and stir in basil.

3. To serve, place a couple scoops of vanilla ice cream into serving bowls and top each with half the peach mixture. Using a teaspoon, drizzle some of the brandy-balsamic sauce over top and serve immediately.