Brandied Peach Shortcake - cooking recipe

Ingredients

1 (29 oz.) can sliced peaches
1/2 c. brandy
1 c. whipping cream
2 Tbsp. powdered sugar
1 tsp. brandy
1 white angel food cake

Preparation

Drain peaches, reserving 2 cups syrup.
Place peaches in glass bowl or jar.
Heat syrup and 1/2 cup brandy to boil.
Pour over peaches.
Cover and refrigerate at least 24 hours.
Beat whipping cream, powdered sugar and 1 teaspoon brandy in chilled bowl until stiff.
Serve cake with peaches and whipping cream.
Serves 12.