Ingredients
1 can (15-1/4 ounces) peach halves in syrup2 individual round sponge cakes2 scoops vanilla ice cream1 tablespoon raspberry or strawberry jam2 teaspoons chopped nuts, optional
Preparation
Drain peaches, reserving syrup. Set aside two peaches and 1 tablespoon syrup (refrigerate remaining peaches and syrup for another use).
Place each sponge cake on a plate; drizzle with reserved syrup. Top with ice cream and a peach half.
In a small saucepan, heat jam until melted; drizzle over peaches. Top with nuts if desired. Serve immediately.
