Betty's Brandied Peaches with Vanilla Ice Cream -- Easter

Betty demonstrates how to make Brandied Peaches and Vanilla Ice Cream as a dessert choice for Easter Dinner. This is an easy recipe that looks elegant.
Ingredients:
16 ounce can peach halves, in juice
½ cup light brown sugar, firmly packed
1/3 cup brandy
½ gallon vanilla ice cream
Drain peach halves through colander and save juice in a small saucepan. Place peach halves in the refrigerator (covered). Bring juice in saucepan to a full boil. Add brown sugar and boil for 5 minutes, stirring often. Remove from heat and let cool. Add the brandy to cooled juice, and, if convenient, chill for 24 hours. To serve, place a large scoop of vanilla ice cream into a dessert bowl. Place 1 peach half to the side of the ice cream and drizzle the chilled brandy sauce over the top. Serve immediately. This dessert tastes great. I hope you love it! --Betty ♥♥♥

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