Wednesday, June 2, 2010
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.