mm. peaches, amarretto, and ice cream. this recipe, courtesy of my aunt karen, conjures up memories of lazy summer nights in my grandmother’s tennessee kitchen. we never could turn down desserts on those evenings.
Prep Time: 5 min | Cook Time: 5 min | Serves: 4
for the sauce:
- 4 tbsp red raspberry preserves
- 4 tbsp Amaretto
- 8 Amaretti cookies, crushed (must use amaretti)
- 4 tbsp brown sugar
- 4 tbsp butter
and the rest:
- some very good vanilla ice cream
- 2 ripe summer peaches, sliced or halved
Combine sauce ingredients in a small pot over low heat. Simmer until the butter melts. Remove from heat.
Meanwhile, slice peaches and divide between 4 dessert glasses or bowls. Pour a small amount of sauce in each. Top with one scoop of ice cream and additional sauce.
Note: the sauce can be stored for several days – cookies will not become mushy.