We had a bunch of odds and ends of things left over or needing to be used (peaches, 1 pie crust, blueberries) so I got to thinking about something I had made years ago from a recipe in a magazine. It called for peach nectar and brown sugar (which hubby cannot have…brown sugar gives him a migraine). So I looked around to see what I had that I could make something similar. The result was absolutely fantastic. So much so that hubby really enjoyed licking the spoon and the pan I used to make this. I am thinking that I may make up the a big batch of the peach mixture and freeze it so we can have it for later on then thaw and heat to use as an ice cream topping this winter. I forgot to put some of the ingredients in the picture where I usually have all of the ingredients together though…sorry about that! Here is what I did, you could certainly vary the amounts:
Vanilla Ice Cream
1/2 a jar of peach preserves
butter (a couple of tablespoons plus about 1/3 of a cup)
1 pie crust
blueberries for garnish
1. Roll out the pie crust and either cut into strips or use a cookie cutter (I used a Mickey Mouse cookie cutter). Re-roll the scraps and cut some more until you don’t have enough left to make any more if you are using a cookie cutter. Place pie crust cut outs on cookie sheet.
2. melt a couple of tablespoons of butter. Brush cut outs with butter.
3. Dust cutouts with cinnamon sugar.
4. Bake cuts outs for about 15-18 minutes at 350, or until they are cooked through, set aside.
5. Slice peaches into manageable slices and remove pits. Add to a skillet with the rest of the butter.
6. Cook until warmed through.
7. Add peach preserves and simmer until the butter and preserves coat everything and the sauce reduces a bit and is thick and bubbly.
8. Remove from heat and let cool a bit.
9. Assemble your dessert: add some ice cream to a bowl, top with peach topping, add some blueberries on top and then place a cinnamon sugared cut out on the very top.