Use this sauce in crepes or as a pie filling or fruit sauce.
5-7 firm fresh necterines
2 cups peach nectar
1/3 cup brown sugar
1/4 cup whiskey
1 Tablespoon cinnamon (optional)
2 Tablespoons corn starch
remove necteines from stone. Slice about 1/4 inch thick and set aside
In a medium sauce pan, pour nectar and add brown sugar. Bring to boil on high hear Whisk in cornstarch until smooth and creamy looking. Cook until it starts to thicken. Reduce heat to medium and add necterines and whiskey. Let them cook, stirring occasionally for 10-15 minutes. Remove from heat. Add cinnamon and stir well.