Sounds yummy right? It is! Couldn’t be more easy either. Read on for the recipe. The great thing about this is that you honestly do not have to measure anything…but I’ve included a “blueprint” for you to go by, if you need to.
It all started with a flat of fresh Colorado grown peaches.
(With these beauts staring at you, you’re bound to get a little inspired!)
Then comes the caramelized slivered almonds…
…The grilled peaches…
…Put it all together with a scoop of ice cream, and you’re done!
Here’s the play by play:
To caramelize the almonds, you can follow these guidelines. (Unless, of course, you already have your own preferred way to make candied almonds. Then, just do that!) Please remember to do yourself a HUGE favor though, and make sure to use a NON-STICK PAN.
1 Tbsp Brown Sugar
1 Tbsp Butter
1 Tbsp Agave (Honey can also be used, but the glycemic index is just higher in this case.)
3/4 – 1 Cup Slivered Almonds (About a couple of handfuls)
Melt sugar and butter in pan until mixed and melted together, drizzle in the agave, then add almonds. Cook on medium til bubbly. Cook down until there’s a nice caramel color. Remove from heat and set aside. (I’m going to suggest that spreading the almonds in a single layer on waxed paper to cool, would probably be a better option than “chipping” into the hardened mixture, like I did last night…lol. I’m sure, in hindsight, that heating up the pan again before I pulled them out, would have also been a good decision.)
Disaronna Agave Sauce:
1/2 Cup Agave (or honey)
1 Tbsp Disaronno or Amaretto
(This will do the trick for 2 peaches. If you use 3-4 peaches, then double the recipe.)
Combine in pan, and simmer to blend. Remove from heat.
Pit and thinly slice 2 peaches. Baste your sliced peaches with your sauce mixture. Spray a griddle plate with any non-stick spray and cook on med to med-high until you get those beautiful little griddle lines on each side of the peach. Let slightly cool, as not to turn your ice cream into soup.
Scoop out a dollop of your fave vanilla ice cream. Top with a few of those purdy lil peaches. Sprinkle the caramelized almonds on top, then drizzle any remaining sauce over everything.
Mmm mmm good! 🙂
(The last time I made this, I didn’t use almonds at all. I made a basic crumb topping, like the one found here. You’ll just need to pre-bake whatever crumb topping you use and you can always freeze/store whatever you don’t, for a later time.)