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