Peach Melba Sauté and Ice Cream
Serve with French White Burgundy Chicken and Egg Noodles.
- 1 cup gingersnaps
- 3 tablespoons butter, cut into pieces
- 4 peaches, sliced
- A pinch of salt
- 1 teaspoon lemon juice
- 3 tablespoons brown sugar
- 1/4 teaspoon ground cinnamon
- A pinch of nutmeg, to taste
- 1/2 pint raspberries
- 1 pint vanilla ice cream
Lightly crush the gingersnap cookies and add to food a processor. Crumb the cookies with the pulse setting of the processor.
Heat the butter to melt in a medium size skillet over medium heat. Add the peaches to the skillet and season with salt. Add the lemon juice and sauté to soften the slices, 6-7 minutes. Sprinkle in the brown sugar and toss to coat.
Season the peaches with cinnamon and nutmeg. Spoon the peaches into dessert cups and top with the raspberries, small scoops of ice cream and the ginger crumbles.