Peaches Raleigh - Rosey Peaches with Ice Cream
Rosy peaches with ice cream are grilled peaches with rose preserves and peach ice cream. Fresh peaches, ice cream, roses, and Marsala - what dessert could be more elegant?
Calories per serving: 171kcal
Ingredients
- 3 White Flesh Peaches
- 1 tablespoon unsalted butter
- 1 tablespoon Marsala
- 3 tablespoons *Rose Preserve
- 1 1/2 cups Peaches and Cream Ice Cream
- 6 teaspoons Blackberry Preserve
Instructions
- With a sharp knife cut each peach in half, and carefully remove the seed.
- Put the butter into a cast iron skillet, and when it has melted, put the peaches in skin-side up. Slide them around a little, then add the Marsala. Slide them around a bit more, and add the Rose Preserve. Slide them around more, then put a top on the pan, lower the heat to very low, cover, and let them cook/steam for about 10 minutes or until the skins have puckered up on the peaches. Turn off the heat.
- Put the peaches on to a plate and put them in the freezer. Leave the liquid in the pan, you will be using that later.
- When the peaches are very cold, it is time to make the dessert.
- Remove the skins, and put each peach half on a nice serving plate, pit side up.
- Reheat the sauce left in the pan, and let it thicken a bit, stirring all the while, about 2 minutes.
- Take a small ice cream scoop, a size 24 is perfect, and put one scoop of ice cream on each peach half, then put a a dime size of blackberry preserve, the a spoonful of the sauce over that. If you have left over sauce, put it in the bottom of each dish.
Notes
If you cannot find peaches and cream ice cream, vanilla will do just fine. You can use sliced peaches, and boil the syrup to pour over the dessert.
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