1/2 cup cranberry juice cocktail
1/4 cup packed brown sugar
4 peaches, peeled, pitted and thickly sliced
1/4 cup toasted chopped pecans
2 tbsp. butter or margarine
1/4 tsp. ground cinnamon
Vanilla ice cream
Whipped cream or frozen whipped topping, thawed
In a large saucepan, heat cranberry juice cocktail and brown sugar to boiling; add peaches. Return to boiling. Reduce heat; cover and simmer 5-10 minutes, or until peaches are tender. Stir in pecans, butter or margarine, and cinnamon. Cool slightly, about 5 minutes. Serve over ice cream and top with whipped cream or thawed whipped topping.
Makes 4 servings.
Date: March 9, 2003