A luscious sauce to serve with roast pheasant or duck. –The Hermitage, Wilmington, Vermont
Yield:
Makes about 3 cupsIngredients
1/2 cup raisins
1/2 cup brandy, warmed
2 cups rich game stock
2 tablespoons chopped fresh parsley
2 ounces sautéed blanched almond slices
Cornstarch slurry (about 1 tablespoon cornstarch or arrowroot powder dissolved in 2 tablespoons water)
2 ripe peaches, peeled and sliced
Instructions
Plump raisins in warmed brandy for 20 minutes. Heat stock in saucepan; add parsley, almonds, and raisins with brandy. Thicken with cornstarch slurry. Add peaches and keep warm until ready to serve.
