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READY IN 45 mins

Tipsy Peaches

Read Reviews (36)

"Sweet fried peaches with a hint of whiskey...good as a side dish or on top of vanilla ice cream for a tasty dessert. Use a good quality whiskey for the best flavor." — MAGIRITARZ

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Original recipe makes 4 servings Change Servings

1 tablespoon butter
4 cups sliced fresh peaches
2 tablespoons brown sugar

1 teaspoon vanilla extract
1 (1.5 fluid ounce) jigger whiskey

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Directions

Melt butter in a skillet over medium heat. Add the peaches, and cook for about 10 minutes, stirring occasionally. Mix in the brown sugar, vanilla, and whiskey; simmer over medium heat for about 20 minutes, until peaches are soft and the sauce has darkened. Serve as a side dish or over ice cream.

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PREP 15 mins
COOK 30 mins
READY IN 45 mins

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I have made this for many years, but using 1/2 cup brandy and no vanilla. After the peaches have really softened, take them out, leaving the juices in the pan. Reduce the sauce till it is nice and thick, then put the peaches back into the sauce and stir gently. If you make larger batches, you can freeze some in small containers for later. Great served very warm over vanilla ice cream. YUM!

—Cyndi K.

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Most Helpful Critical Review

Aug 23, 2010

I did not like this very much. I served this over ice cream and to me the whiskey taste overpowered the peach taste. My husband liked this dish, so if I make this again, I will use some other kind of liquor - maybe some flavored rum.

—Teresa

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47 Ratings

Jun 02, 2005

Fast, easy, and delicious! However, none of us could taste the whisky flavor (which was what caught our eye in the first place!). Next time I'd add half the whisky, cook for 20 minutes, then add the remaining half just before taking it off the heat. Or, add the whole amount at once but with only 5 minutes or so left to cook. I think that'd leave more of the tipsy flavor - yum yum! I would definately make this again. You could also easily make variations with different fruits.

—sophiebuggie

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Jul 14, 2005

I served the tipsy peaches as a side to baked pork chops and thought it was DELICIOUS! I used homegrown white peaches, added a touch more brown sugar and a little more whisky. Will definitely use this recipe again.

—BPOTS

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Jul 18, 2005

What a great recipe! I substituted Malibu Coconut Rum (my favorite) for the whiskey and they were absolutely great! I'll definitely be making these again!

—JMARIANI

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Feb 23, 2005

I didn't measure the peaches, just sliced 4 peaches, used spiced rum instead of the whiskey and my family loved this! It reminded me of a really good peach cobbler with out the crust! I've made it twice now. We used a dab of whipped cream on top the first time, and a small scoop of vanilla ice cream on top for the the second go round. Both were great!

—CRIVY1

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Jul 30, 2011

yum. used these on french toast this morning.

—3MCMRMOM

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Aug 17, 2010

wow-what a tasty treat! i used spiced whiskey and it turned out absolutely delicious!

—shellybell819

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Nutrition

Calories
113 kcal
6%

Carbohydrates
14.6 g
5%

Cholesterol
8 mg
3%

Fat
2.9 g
4%

Fiber
0 g
0%

Protein
0.1 g
< 1%

Sodium
28 mg
1%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Tipsy Peaches

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories: 113
Calories from Fat: 26

% Daily Value *
Total Fat 2.9g 4 %
Saturated Fat 1.8g 9 %
Cholesterol 8mg 3 %
Sodium 28mg 1 %
Potassium 54mg 2 %
Total Carbohydrates 14.6g 5 %
Dietary Fiber 0g 0 %
Protein 0.1g < 1 %
Sugars 14.5g
Vitamin A 2 %
Vitamin C 91 %
Calcium 3 %
Iron 1 %
Thiamin 3 %
Niacin < 1 %
Vitamin B6 < 1 %
Magnesium 2 %
Folate < 1 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.