Cooking with Cathy: Salsa Ice Cream

By: By: Chef Cathy Zeis Email
By: By: Chef Cathy Zeis Email

1 cup Chef Cathy's Mango Salsa
4 large fresh peaches, washed and sliced about 1/2" thick with skin on
1/2 stick unsalted butter
1 cup Splenda Brown Sugar * or 1/2 cup regular brown sugar
1/2 tsp. ground cinnamon
1/2 tsp. ground nutmeg
Favorite No Sugar Added Ice Cream or Angel Food Cake
Fresh mint for garnish

In a large skillet over medium-high heat, melt butter. Add Chef Cathy's Mango Salsa, peaches and brown sugar. Stir to incorporate. Add cinnamon and nutmeg. Simmer for 3 minutes, stirring occasionally. Remove from heat and spoon over ice cream or cake. Garnish with a sprig of fresh mint.

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