When autumn comes to the Happy Valley, the leaves change colors from greens to yellows, orange, red, and rust. This is the season when the air is chilly in the mornings and evenings, but the days are comfortably warm, and local orchards are full of red, yellow and green apples, and delightful, fresh peaches for snacking, pies, cakes, sauces, etc. etc. This Fresh Peach-Bourbon Sauce is one of my favorite fruit sauces to spoon over ice-cream or pound cake topped with a dollop of whipped cream or spoonful of vanilla ice cream. I hope you enjoy it.

Fresh Peach-Bourbon Sauce
Yield about 1 cup

Ingredients
·    4 medium size fresh peaches peeled, pitted, and chopped
·     ¼ cup of brown sugar
·     ¼ cup unsalted butter
·     1-2 tablespoons bourbon
·     2 tablespoons of peach nectar or water
·     1/2 teaspoon almond extract
·     Pinch of salt

Preparation
1.   In a sauce pan, melt the butter over medium low heat; add the sugar and mix until the sugar dissolves.
2.   Add the water/nectar, bourbon, almond extract, and pinch of salt and simmer for a minute or two before adding the chopped peaches
3.   Bring to a simmer over low heat, stirring occasionally until the juices are syrupy and the peaches are tender.
4.   Remove from heat and allow to cool. Serve over ice cream or pound cake with a dollop of whipped cream or spoonful of vanilla ice cream.

Store in a tightly closed container in the fridge for 3-4 days. If desired, reheat in a sauce pan, stirring, over low heat.

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