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INGREDIENTS
1 T. fresh lemon juice
3 large firm ripe peaches (about 1 ¼ pounds)
6 T. unsalted butter
1/2 cup firmly packed light brown sugar
3 T. whipping cream
1/2 cup blanched slivered almonds
1 T. almond liqueur, optional
4 scoops (approximately 1/2 - 2/3 cup each) Blue Bell Anniversary Cake Ice Cream
PROCEDURE
- Peel and pit peaches. Slice thinly into a medium bowl. Sprinkle with lemon juice and toss to coat.
- Melt butter in heavy medium saucepan over medium heat. Add brown sugar and stir until mixture is thick and bubbly.
- Add cream 1 tablespoon at a time and stir until sauce is thick and smooth (2 - 3 minutes).
- Add peaches, almonds and liqueur (if desired). Cook, stirring constantly, until sauce is heated through (about 1 minute).
- Scoop ice cream into 4 serving bowls. Spoon warm sauce over ice cream and serve immediately.
- Makes 4 servings.
