There's nothing worse than being short on time and in need of a dessert. This recipe is my go-to when I just want to add a little something extra to a bowl of vanilla ice cream or an old fashioned ice box cake.
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- 1 1/2 sticks unsalted butter
- 5 peaches, pitted and sliced
- 1/4 Cup brown sugar
- 1 Cup Cointreau liqueur
- 5 mint leaves, snipped into small pieces using kitchen shears, for garnish
Heat a large sauté pan over medium-high heat and melt the butter. Add the peaches and cook until the peaches become soft, about 5 minutes. Add the brown sugar to the pan, stir, and cook for 5 minutes longer. Increase the heat to high and add the Cointreau (use caution when adding alcohol to a hot pan). Cook until the liqueur is reduced and the butter-sugar syrup has thickened, about 8 more minutes. Place the peaches into a serving bowl and garnish with the mint.