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Peaches in Butterscotch Sauce
Scald cream. Place sugar in Silverstone-coated (non-stick) pan on high heat. Stir constantly with wooden spoon until sugar caramelizes. Reduce heat and cook until smooth. Remove from heat. Gradually add cream, stirring constantly. Cook over moderate heat until lumps dissolve, if necessary. Remove from heat. Add butter, vanilla, and brandy. Pour into bowl and whisk until smooth. Divide peaches into 10 individual serving bowls. Drizzle with sauce. Store leftover sauce in refrigerator.
To reuse sauce after it has been refrigerated, either microwave on low or place container into bowl of warm water.
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