Rosy fruit topping

Yield: 8 Servings

Measure Ingredient
20 ounces Can pineapple chunks
29 ounces Can sliced cling peaches
3 tablespoons Butter
½ cup Currant jelly
1 teaspoon Lemon peel -- grated
½ cup Peach brandy -- heated
\N \N Vanilla Ice cream

Drain pineapple and peaches. Combine fruit with butter, jelly, and lemon peel in slow-cooking pot. Cover and cook on low for 2 to 3 hours. Stir in warm brandy. Spoon over ice cream.

Recipe By :

From: Date: 05/27 File

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