Sarah Epstein, Palo Alto, CAJuicy, ripe peaches at the height of stone-fruit season shine in this great summer dessert. "The brandy sauce makes it special, but it's also good for breakfast without the sauce," says reader Sarah Epstein, of Palo Alto, California. "During the rest of the year, I use the basic recipe and substitute other fruits. One of our favorites is sour cherries with dark chocolate chunks."
I made this once before, using 1/2 recipe in 4 ramekins, this time I am trying a two quart baking dish for a full recipe. Also am using canned peaches (three 15oz cans in juice). The wife loves this, its a little too sweet for me.
This is a good solid recipe. I used the ingredients and made it as directed. It came out great & the husband loved it. The brandy was a bit strong for the peaches so next time I will use Peach Schnapps to better compliment the peach flavor. The whipped cream was nice but not necessary.
Made this, and it turned out excellent by following the directions just as they are given. Can't wait to make it again.
