Peach Papaya Rum Ice Cream Topping

• 2 tablespoons butter
• 2 tablespoons brown sugar
• 1 ounce papaya nectar
• 2 ounces dark rum
• 1 banana medium
• 1 peach large
• 1/2 cup slivered almonds toasted
• 2 cookies ginger spice, or ginger snaps, ginger is a fabulous partner with peach so you may want more!

1. Melt butter in a medium sized skillet on medium low heat.
2. Add sugar and dissolve.
3. Pour in juice and cook 3 to 4 minutes to let thicken slightly.
4. Add rum and cook until bubbling and it forms a syrup, for about 5 minutes.
5. Add peach and banana slices.
6. Stir to coat them with syrup.
7. Toss in almonds. If you prefer the almonds to stay crunchier, sprinkle them over the dessert right before serving.
8. Gently insert cookies into the ice cream as seen in the picture.
9. Whether you float them in cereal, drop them in a healthy cup of yogurt topped with pecans, or blend them into a rich smoothie, don't let peach season pass you by.....

butter, brown sugar, dark rum, banana, ginger spice

Taken from www.yummly.com/recipe/Peach-Papaya-Rum-Ice-Cream-Topping-1669363 (may not work)