Pound Cake with Brandied Peach Sauce from Scott Schymik

Ingredients: (serves four)

1 cup water
3 tbsp peach brandy
2 tbsp peach preserves
2 tbsp sugar
Pinch of salt
3 cups peeled sliced peaches
2 teaspoons of vanilla
4 slices of pound cake
whipped cream

Directions:

Combine water, brandy, preserves, sugar, salt and pepper and boil in a heavy sauce pan. Reduce the heat to simmer and add peaches. Simmer for 4-5 more minutes and remove the peaches and reserve. Cook sauce down another 10 minutes. Toss with peaches and vanilla. Spoon over the pound cake and top whith whipped cream.