Peach Papaya Rum Ice Cream Topping

As soon as you sink the knife in and shave a layer of the fuzzy coat off of a succulent summer peach you know it's going to be sweet if the sticky nectar oozes over your fingers and onto the counter! I enjoy them slice by sugary slice standing at the kitchen counter but it's also a delectable challenge to imagine what else you can do to the baseball sized juicy stone fruit? 

 

Need a simple breakfast or dessert idea for the upcoming Labor Day weekend? Want something new to try with those luscious summer peaches?

 

This rich, buttery, caramel sauce is made even sweeter with the banana and peach. It’s delicious over vanilla or butter pecan ice cream, waffles, or pancakes! You can substitute pecans or walnuts for the almonds.

 

You will want to reserve this topping for peach season so you can use fresh instead of canned or frozen. This is somewhat objective but I prefer the taste and texture of fresh ones. 

 

Peach Papaya Rum Ice Cream Topping

 

Ingredients

 

2 Tbsp. butter

2 Tbsp. brown sugar

1 oz papaya nectar

2 oz dark rum

1 medium banana

1 large peach

½ C slivered almonds toasted

2 ginger spice cookies or ginger snaps (ginger is a fabulous partner with peach so you may want more!)

 

Directions

 

Melt butter in a medium sized skillet on medium low heat. Add sugar and dissolve. Pour in juice and cook 3 to 4 minutes to let thicken slightly. Add rum and cook until bubbling and it forms a syrup, for about 5 minutes. Add peach and banana slices. Stir to coat them with syrup. Toss in almonds. If you prefer the almonds to stay crunchier, sprinkle them over the dessert right before serving.

 

Gently insert cookies into the ice cream as seen in the picture.

 

Whether you float them in cereal, drop them in a healthy cup of yogurt topped with pecans, or blend them into a rich smoothie, don't let peach season pass you by.....