1/2 cup raisins
1/2 cup brandy, warmed
2 cups rich game stock
2 tablespoons chopped fresh parsley
2 ounces sauteed blanched almond slices
Cornstarch slurry (about 1 tablespoon cornstarch or arrowroo
2 ripe peaches, peeled and sliced
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.