Reviewed: Aug. 11, 2012

Wonderful! Loved them. Served them with fresh homemade vanilla ice cream.

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Reviewer:

Johanna Culp

Cooking Level: Intermediate

Home Town: Ojai, California, USA

Living In: San Diego, California, USA

Reviewed: Jul. 18, 2012

Used peeled nectarines (not peaches), and served with FF vanilla frozen yogurt. This really is crazy good, but I thought the fruit got a little too soft. Next time (you bet there'll be a next time), I'll remove the peaches sooner because they simply don't need 30 minutes in the skillet. This would be a nice topping for Greek vanilla yogurt or on a slice of pound cake. Or a nice topping for grilled boneless/skinless chicken breast. This sauce would complement soooooo many things.

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Reviewer:

lutzflcat

Cooking Level: Intermediate

Home Town: Cincinnati, Ohio, USA

Living In: Lutz, Florida, USA

Reviewed: Jul. 18, 2012

Awesome recipe. I was in canning mode, so I canned four quarts of this for gifts and for my family! Added a little more Jim Beam than they said!

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Reviewer:

kealasgram

Cooking Level: Expert

Living In: Winchester, New Hampshire, USA

Reviewed: Sep. 13, 2011

Easy and tasty!! We served it with vanilla sauce but I bet it would be even better with vanilla ice cream!!

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Reviewer:

Lece

Cooking Level: Expert

Home Town: Calgary, Alberta, Canada

Living In: Stockholm, Stockholms, Sweden

Reviewed: Sep. 12, 2011

My husband could not stop raving about this dish. We didn't have any ice cream, so we just ate the Tipsy peaches. My daughter wanted to turn her nose up at them, but ate all of hers and wanted mine too! Wonderful! I'm going to try it with Brandy next time, as I think peaches and Brandy will go well together. Also, I'm going to try the same recipe with other tree fruit, such as apples, pears and maybe even plums. Yum!

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Reviewer:

HealthyMama

Reviewed: Aug. 14, 2011

These came out perfect! I used a half cup of the whisky and did as others suggested and removed the peaches while the whisky simmered. The peaches get soft quickly so very ripe peaches might turn to mush, use a firm peach. Great for guests, looked and tasted beautiful.

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Reviewer:

ANDRAROGERS

Cooking Level: Intermediate

Living In: Pleasanton, California, USA

Reviewed: Aug. 8, 2011

Wonderful recipe! We love fresh peaches. I add a little lemon juice, skip the vanilla, and add a cinnamon stick when simmering. For fun try putting a couple of jiggers of Grand Marnier over the top and lighting on fire! Peaches flambe!

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Reviewer:

Rosey

Cooking Level: Expert

Home Town: Springfield, Ohio, USA

Reviewed: Jul. 18, 2011

We had a plethora of peaches on our tree, so I needed to find a good way to use them up. I doubled the butter, brown sugar, and vanilla extract. and used spice rum instead of whiskey. I removed the peaches before adding the brown sugar, vanilla and whiskey to let the mixture cook down a little, then I realized that the peaches really needed to become part of the syrup. I put the peaches back in and let everything cook for another ten minutes. The result was great. I served this with ice cream. My husband and I finished the whole batch in one sitting.

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Reviewer:

harrywdog

Cooking Level: Intermediate

Living In: West Hollywood, California, USA

Reviewed: Jul. 7, 2011

Very Good... I didn't make any changes at all!

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Reviewer:

JavaMama

Cooking Level: Expert

Home Town: Albuquerque, New Mexico, USA

Reviewed: Nov. 21, 2010

Since it was a cold fall night I made a few changes for the season. I used Frangelico for the liquor then when serving, sprinkled crumbled gingerbread cookies and almonds over the top of the ice cream and peaches.

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