New This Month

Peach Sauce

Terry Thompson-Anderson author of "Texas on a Plate," was a guest on Martha Stewart Living Radio (Sirius 112). He shares his recipe for peach and white chocolate bread pudding with Schnapps whiskey sauce and Chantilly cream.

Source: Radio, April Spring 2008


  • 2 cups unsalted butter, softened
  • 1 1/2 cups sugar
  • 2 eggs, beaten until frothy
  • 1/3 cup peach schnapps
  • 3 tablespoons good quality sour mash whiskey


  1. Cream butter and sugar in electric mixer until very light and fluffy, about 7 minutes. Transfer to top of a double boiler over simmering water. Cook for 20 minutes, whisking often, until the mixture is silken smooth and comes away from the side of the pan when whisked.

  2. Whisk 1/2 cup of the hot butter mixture into the beaten eggs, then another 1/4 cup. Whisk the egg mixture slowly into the remaining butter mixture over the heat. Cook until thickened, about 5 minutes, whisking constantly. Whisk in the schnapps and whiskey; whisk to blend. Serve warm.

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