Peach Papaya Rum Ice Cream Topping
By: Jennifer
Published: Friday, August 31, 2012 - 8:54pm

Ingredients




2 Tbsp. butter
2 Tbsp. brown sugar
1 oz papaya nectar
2 oz dark rum
1 medium banana
1 large peach
½ C slivered almonds toasted
2 ginger spice cookies or ginger snaps (ginger is a fabulous partner with peach so you may want more!)

Preparation

1 Melt butter in a medium sized skillet on medium low heat. 2 Add sugar and dissolve. 3 Pour in juice and cook 3 to 4 minutes to let thicken slightly. 4 Add rum and cook until bubbling and it forms a syrup, for about 5 minutes. 5 Add peach and banana slices. 6 Stir to coat them with syrup. 7 Toss in almonds. If you prefer the almonds to stay crunchier, sprinkle them over the dessert right before serving. 8 Gently insert cookies into the ice cream as seen in the picture. 9 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.....

About

As soon as you sink the knife in and shave a layer of the fuzzy coat off of a succulent summer peach you know it's going to be sweet if the sticky nectar oozes over your fingers and onto the counter! I enjoy them slice by sugary slice standing at the kitchen counter but it's also a delectable challenge to imagine what else you can do to the baseball sized juicy stone fruit?  
Need a simple breakfast or dessert idea for the upcoming Labor Day weekend? Want something new to try with those luscious summer peaches? Here's a super simple sugary rich idea that's fantastic on pancakes, waffles, and ice cream!