1 (14 ounce) can frozen pear and peach wine, thawed
3 bananas, crushed
1 pint heavy whipping cream
1 tablespoon apricot brandy syrup
1 teaspoon prepared horseradish
1 (15 ounce) can producers' milk
Combine frozen pear and peach wines, bananas, peaches, skim milk and apricot brandy shot in food processor; process 1 cup pieces into strained peach juice.
Bake for 4 hours in the preheated oven. Make additional horseradish sauce by mixing mustard, Worcestershire sauce and pickle relish.