Peach or Pineapple Sauce

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Preparation info

  • About

    1½ cups

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • ½ cup sugar
  • 3 cup water
  • 1½ cups sliced fresh peaches or shredded or chopped fresh pineapple
  • 2 tablespoons cognac or rum (optional)


  1. Boil the sugar and water for two minutes. Pour over fruit. Chill. Before serving add the cognac or rum.

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