Wednesday, February 12, 2014


1 can (15 1/4-oz) peach halves in syrup
2 individual round sponge cakes
2 scoops vanilla ice cream
1 tbsp raspberry OR strawberry jam
2 tsp chopped nuts, optional

Drain the peaches, reserving syrup.

Set aside two peach halves and 1 tablespoon syrup (refrigerate remaining peaches and syrup for use later).

To assemble, place each sponge cake on a dessert plate; drizzle with reserved syrup.  Top with a scoop of ice cream and a peach half, turned upside down over the ice cream.

In a small saucepan or the microwave, heat the jam until melted and drizzle over the peaches.  Top with the nuts, if using. Personally, I like almonds with this recipe.

Yield: 2 servings

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