3/4 Cp. Peaches (Peeled and Diced)
1/2 Cp. Raspberries
1/4 Cp. Brown Sugar
1/4 Cp. Butter
1 tsp. Cinnamon
Pinch Nutmeg
2 Tb. Lemon juice fresh squeezed
6 Tb. Orange juice
BYU Vanilla Ice Cream
In a sauté pan add brown sugar and butter, cook over medium heat until bubbly about 3 minutes. Combine Peaches, Raspberries lemon and orange juices to pan with nutmeg and cinnamon. continue to cook while stirring for another couple of minutes. Serve over ice cream
1/2 Cp. Raspberries
1/4 Cp. Brown Sugar
1/4 Cp. Butter
1 tsp. Cinnamon
Pinch Nutmeg
2 Tb. Lemon juice fresh squeezed
6 Tb. Orange juice
BYU Vanilla Ice Cream
In a sauté pan add brown sugar and butter, cook over medium heat until bubbly about 3 minutes. Combine Peaches, Raspberries lemon and orange juices to pan with nutmeg and cinnamon. continue to cook while stirring for another couple of minutes. Serve over ice cream
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