Serve over pound cake.

1 (10 ounce) package frozen strawberries in syrup, thawed
1/2 cup peach nectar
2 tablespoons peach brandy
1 tablespoon cornstarch
2 peaches, peeled and sliced

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

Combine strawberry juice, peach nectar, peach brandy and cornstarch in saucepan. Add peaches; cook mixture over medium-low heat, stirring constantly, until thickened.

Serve warm or at room temperature.