Serves: 4

INGREDIENTS

• 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

METHOD

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.