Description[edit | edit source]

This recipe came from an estate sale. I obtained it when I purchased the family collection from the Gingham Estate in Fort Worth, Texas in 1992.

Ingredients[edit | edit source]

Directions[edit | edit source]

  1. Melt butter then add sugar and cook for 3 minutes.
  2. Strain peaches and add juice to sugar mixture and simmer 5 minutes then add cinnamon, nutmeg and peaches and simmer 2 minutes longer.
  3. Add peach liquor and serve over ice cream.
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