Photo: Peach Melba Saute and Ice Cream Recipe
Ingredients
- 1 cup gingersnaps
- 3 tablespoons butter, cut into pieces
- 4 peaches, sliced
- Pinch salt
- 1 teaspoon lemon juice
- 3 tablespoons brown sugar
- 1/4 teaspoon ground cinnamon
- Pinch nutmeg, to taste
- 1/2 pint raspberries
- 1 pint vanilla ice cream
Directions
Lightly crush gingersnap cookies and add to food processor. Crumb the cookies with pulse setting of the processor.
Heat the butter to melt in a medium skillet over medium heat. Add the peaches to the skillet and season with salt, add lime juice and saute to soften the slices 6 to 7 minutes. Sprinkle in brown sugar and toss to coat. Season peaches with cinnamon and nutmeg. Spoon peaches into dessert cups and top with small scoops of ice cream, top with ginger crumbles.
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By nessiaf
narnia
on September 05, 2011
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Absolutely fantastic with vanilla bean ice cream. Strangely, the directions say nothing about what to do with the raspberries. I also found that I needed to use more brown sugar than said in ingredients list. I went back for seconds and thirds!
By wingfann00_8169006
Garden City, MI
on June 09, 2011
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Very good! My family loved this!
By Nenitarun
Mount Holly, NJ
on July 08, 2009
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I JUST WATCHED THE SHOW AND RACHEL USED A TSP OF LEMON JUICE AND NO SALT. HOPE THIS HELPS.
MARIA
Read all 11 reviews