Peach-Butterscotch Sauce and Ice Cream

Difficulty: *

This is a great topping for ice cream. This recipe uses a slow cooker.

1/2 cup peach nectar or apple juice
3 Tablespoons corn starch
3 - 16 oz. bags of frozen sliced peaches, defrosted (or 10 cups of large fresh ripe peaches)
3 cups sugar
2 tablespoons fresh lemon juice
1 tablespoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 cup butterscotch Schnapps (more or less to personal taste)

Put the cornstarch and the peach nector into a 5-7 qt. cooker and stir to dissolve the cornstartch. Add remaining ingredients and stir well.

Cover the slow cooker and cook on high for 3 1/2 to 4 hours or on low for 8 hours until sauce is thick and glossy.

Remove from the slow cooker and allow to cool. Serve over ice cream or angel food cake. Sore in airtight container. Refrigerate the sauce for up to a week or freeze for up to 2 months.
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