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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 4 |
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This dessert is a nice change from traditional strawberry shortcake. It's a pretty addition to any table.—Kathryn Awe, International Falls, Minnesota Ingredients:
4 individual round sponge cakes or shortcakes |
4 canned peach halves in syrup |
4 scoops vanilla or peach ice cream |
2 tablespoons raspberry jam |
1 tablespoon chopped nuts |
Directions:
1. Place cakes on dessert plates. Drain the peaches, reserving 2 tablespoons syrup; spoon 1-1/2 teaspoons syrup over each cake. Place peach halves, hollow side up, on cakes. Put a scoop of ice cream in each peach. Heat jam; drizzle over ice cream. Sprinkle with nuts. Serve immediately. Yield: 4 servings.
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