2 c ripe peeled and sliced fresh peaches (or 1 bag 12oz frozen peach slices)
½ c brown sugar
2 T whiskey
1 t cornstarch
Melt butter in medium saucepan. Stir in peaches and sugar. Cook over medium heat and simmer until sugar dissolves. Combine whiskey and cornstarch in a small bowl and stir until dissolves. Pour over peaches. Cook, stirring constantly, until slightly thickened and bubbly. Serve warm or room temperature over pound cake or ice cream. Can be made ahead and refrigerated. Makes 2 cups.