- 3 peaches
- 1/4 cup apricot jam
- 1/4 cup black currant jelly
- 1/4 cup brandy
- 1/4 cup Amaretto
- 1 tablespoon lemon juice
- 1 pint vanilla ice cream
- 3/4 cup toasted slivered almonds
Peel, core and halve peaches. Slice each half into 8 slices. Reserve.
Combine jams in a large frying pan over low heat. Cook until jams are liquefied.
Pour in brandy and Amaretto. Increase heat to medium and bring to a boil. Add peaches and stir together until peaches are tender and warmed through, 3 to 5 minutes. Remove from heat and stir in lemon juice. Cool.
Place ice cream in serving dishes such as coupes or wine glasses and top with peaches, sauce and almonds.