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Ingredients
- 2 tablespoons butter
- 2 tablespoons brown sugar
- 1 ounce papaya nectar
- 2 ounces dark rum
- 1 banana medium
- 1 peach large
- 1/2 cup slivered almonds toasted
- 2 cookies ginger spice, or ginger snaps, ginger is a fabulous partner with peach so you may want more!
Method
- Melt butter in a medium sized skillet on medium low heat.
- Add sugar and dissolve.
- Pour in juice and cook 3 to 4 minutes to let thicken slightly.
- Add rum and cook until bubbling and it forms a syrup, for about 5 minutes.
- Add peach and banana slices.
- Stir to coat them with syrup.
- Toss in almonds. If you prefer the almonds to stay crunchier, sprinkle them over the dessert right before serving.
- Gently insert cookies into the ice cream as seen in the picture.
- Whether you float them in cereal, drop them in a healthy cup of yogurt topped with pecans, or blend them into a rich smoothie, don't let peach season pass you by.....
