Wednesday, June 2, 2010

Amaretto-Peach Shortcake

Store-bought pound cake and vanilla ice cream become something special with this flavorful amaretto-peach sauce.  Fresh peaches are a must.

2 pounds peaches
1 tablespoon unsalted butter
3 tablespoons brown sugar
1/4 cup almond-flavored liqueur
Grated fresh nutmeg, to taste
1/4 teaspoon ground cinnamon

Wash and dry the peaches.  Run your paring knife around the equator of the fruit; twist the halves to expose the pit.  Run the knife once down each half to quarter them. Cut out the pits.

Melt the butter in a large skillet over medium heat.  Add the peaches and cook for 10 minutes.  Add the brown sugar; stir well to combine.  Once the sugar has melted, add the remaining ingredients.  Taste.  Adjust sugar and spices as necessary.

Reduce the heat to medium-low.  Cook, uncovered, for 15 minutes.  The peaches should be rosy and tender and the syrup should be thick.

To serve, place a thick slice of Sara Lee pound cake on each dessert plate.  Top with a scoop of vanilla ice cream.  Arrange the peaches on top.  Decorate with whipped cream.  Devour.
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