Cardamom and nutmeg are lovely notes of spice in these super sundaes. Caramel ice cream would be good here, too.
Recipe information
Yield
Makes 8 servings
Ingredients
1/4 cup (1/2 stick) unsalted butter
6 tablespoons (packed) dark brown sugar
1 teaspoon vanilla extract
1/2 teaspoon ground cardamom
1/8 teaspoon ground nutmeg
2 1/2 pounds ripe peaches, pitted, cut into 1/4-inch-thick slices
1/2 gallon vanilla ice cream
Whole pecans, toasted
Sweetened whipped cream
Preparation
Step 1
Melt butter in heavy large skillet over medium heat. Add brown sugar; stir to blend. Add vanilla, cardamom and nutmeg. Stir 1 minute. Add peaches; toss gently to coat. Cook until sugar mixture melts and peaches are tender but do not fall apart, tossing occasionally, about 5 minutes. (Can be made 8 hours ahead. Cover; chill. Rewarm over low heat before using.)
Step 2
Place 2 scoops ice cream in each of 8 bowls. Spoon peach mixture over ice cream, dividing equally. Garnish with pecans and whipped cream.
