Ingredients Jump to Instructions ↓

  1. 1 can (15-1/4 ounces) peach halves in syrup

  2. 2 individual round sponge cakes

  3. 2 scoops vanilla ice cream

  4. 1 tablespoon raspberry or strawberry jam

  5. 2 teaspoons chopped nuts, optional

Instructions Jump to Ingredients ↑

  1. Drain peaches, reserving syrup. Set aside two peaches and 1 tablespoon syrup (refrigerate remaining peaches and syrup for another use). Place each sponge cake on a plate; drizzle with reserved syrup. Top with ice cream and a peach half. In a small saucepan, heat jam until melted; drizzle over peaches. Top with nuts if desired. Serve immediately. Yield: 2 servings.


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