Weekend Cooking: Peach Rum Sauce

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Peaches are in season so I'm sharing another favorite peach recipe today. This is fast, easy, and delicious. It is an August tradition in my house.

The recipe comes from the August 2003 issue of Bon Appetit magazine. Enjoy!

Peaches in Brown Sugar and Rum Sauce with Ice Cream

You could also dress up breakfast by spooning these peaches over waffles.

6 Servings

• 1/4 cup (1/2 stick) unsalted butter
• 6 tablespoons (packed) golden brown sugar
• 3/4 teaspoon ground cinnamon
• 6 ripe peaches, peeled, halved, pitted, each cut into 8 wedges
• 2 teaspoons vanilla extract
• 2 tablespoons dark rum
• Vanilla or peach ice cream

Melt butter in heavy large skillet over medium heat. Add sugar and cinnamon and cook, stirring often, until sugar begins to dissolve (mixture may clump together). Add peaches and vanilla. Sauté until peaches are tender, stirring occasionally, about 4 minutes. Remove skillet from heat. Stir in rum. Return skillet to heat and cook until sauce thickens, stirring frequently, about 2 minutes. Spoon peaches and sauce over ice cream.

We had coconut chip ice cream last night from one of our local dairies. Yummmmm. The finished photo is not very good because the warm peaches were melting my ice cream and I was in a hurry to eat!