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A luscious sauce to serve with roast pheasant or duck. --The Hermitage, Wilmington, Vermont
Yield: Makes about 3 cups
- 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 arrowroot powder dissolved in 2 tablespoons water)
- 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.
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