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