1 (10 oz.) pkg. frozen strawberries in syrup, thawed
1/2 c. peach nectar
2 tbsp. peach brandy
1 tbsp. cornstarch
2 peaches, peeled & sliced

Place strawberries in container of an electric blender or food processor; process until smooth. Pour through a wire-mesh strainer; press strawberries with back of a spoon against the sides of the strainer to squeeze out juice. Discard seeds.

Combine strawberry juice, peach nectar, and next 2 ingredients in a saucepan. Add peaches; cook over medium-low heat, stirring constantly, until thickened. Serve warm or at room temperature with pound cake. Yield: 1 1/2 cups.