- 1 can (15-1/4 ounces) sliced peaches
- 1 tablespoon cornstarch
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon almond extract
- 1/4 cup slivered almonds
- Vanilla ice cream
- Drain peaches and place the liquid in a saucepan. Stir in cornstarch, cinnamon and nutmeg. Cook and stir over medium-high heat until thickened, about 2-3 minutes. Stir in extract, almonds and peaches. Heat through. Serve warm over ice cream. Yield: 4-6 servings.
Originally published as Almond Peach Sundae in Country Woman November/December 1993, p35
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