Serves: 4
Total Calories: 4,134
1. Prepare ice cream in advance, if using homemade. Then, bring a large pot of water to a boil. Dip the peaches in, 1 at a time, until the skins loosen, about 10 seconds. Peel, pit, and cut the peaches in half. Put in a bowl. Add the lime or lemon juice. Toss gently to coat to help prevent the peaches from turning brown for a short time. Cover and refrigerate up to 2 hours.
2. Meanwhile, toast the nuts in a small, dry skillet over medium heat, stirring and shaking the pan, until fragrant and lightly toasted, 3 to 4 minutes. Serve the peaches cold, cut side up, in small dessert bowls with ice cream spooned into the cavities. Sprinkle lightly with nuts. Drizzle a little chocolate syrup on top, if desired.
From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Peaches with Vanilla Ice Cream recipe is from the 1,000 Mexican Recipes Cookbook. Download this Cookbook today.
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