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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
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.