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Tipsy Peaches

Tipsy Peaches

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Sweet fried peaches with a hint of whiskey...good as a side dish or on top of vanilla ice cream for a tasty dessert. Use a good quality whiskey for the best flavor.

Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 113 kcal
  • 6%
  • Fat:
  • 2.9 g
  • 4%
  • Carbs:
  • 14.6g
  • 5%
  • Protein:
  • 0.1 g
  • < 1%
  • Cholesterol:
  • 8 mg
  • 3%
  • Sodium:
  • 28 mg
  • 1%

Based on a 2,000 calorie diet


  1. Melt butter in a skillet over medium heat. Add the peaches, and cook for about 10 minutes, stirring occasionally. Mix in the brown sugar, vanilla, and whiskey; simmer over medium heat for about 20 minutes, until peaches are soft and the sauce has darkened. Serve as a side dish or over ice cream.
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Cyndi K.

I have made this for many years, but using 1/2 cup brandy and no vanilla. After the peaches have really softened, take them out, leaving the juices in the pan. Reduce the sauce till it is nice and thick, then put the peaches back into the sauce and stir gently. If you make larger batches, you can freeze some in small containers for later. Great served very warm over vanilla ice cream. YUM!


Fast, easy, and delicious! However, none of us could taste the whisky flavor (which was what caught our eye in the first place!). Next time I'd add half the whisky, cook for 20 minutes, then add the remaining half just before taking it off the heat. Or, add the whole amount at once but with only 5 minutes or so left to cook. I think that'd leave more of the tipsy flavor - yum yum! I would definately make this again. You could also easily make variations with different fruits.


I served the tipsy peaches as a side to baked pork chops and thought it was DELICIOUS! I used homegrown white peaches, added a touch more brown sugar and a little more whisky. Will definitely use this recipe again.