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Strawberry-Peach Sauce


Serve over pound cake.


  • 1 (10 ounce) package frozen strawberries in syrup, thawed
  • 1/2 cup peach nectar
  • 2 tablespoons peach brandy
  • 1 tablespoon cornstarch
  • 2 peaches, peeled and sliced


  1. Place strawberries in blender or food processor container; process until smooth. Pour through wire mesh strainer; press strawberries with back of spoon against sides of strainer to squeeze out juice. Discard seeds.
  2. Combine strawberry juice, peach nectar, peach brandy and cornstarch in saucepan.
  3. Add peaches; cook mixture over medium-low heat, stirring constantly, until thickened.
  4. Serve warm or at room temperature.


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