Peach Butterscotch Sundae

• 4 slipstone peaches
• 100 g butter, chopped
• 34 cup brown sugar, firmly packed
• 12 cup coconut cream
• 2 tablespoons coconut liqueur
• 14 cup flaked coconut, toasted
• vanilla ice cream

1. Cut peaches in half and remove seed.
2. Peel off the skin and cut halves in half again.
3. Combine butter, sugar, coconut cream and liqueur in a baking dish.
4. Place dish on top of stove and stir over heat, without boiling, until sugar dissolves.
5. Bring to boil and simmer for 2 minutes.
6. Stir in peaches.
7. Cook uncovered in a 200 degree C oven for 10 minutes, stirring occasionally, until peaches are softened and sauce has thickened.
8. Cool to room temperature.
9. Serve in a dessert dish with 2 scoops of ice cream per serving and sprinkled with the coconut.
10. You can substitute other flavoured liqueurs for the coconut if desired.

peaches, butter, brown sugar, coconut cream, coconut liqueur, flaked coconut, vanilla ice cream

Taken from www.food.com/recipe/peach-butterscotch-sundae-57894 (may not work)