4 TB unsalted butter
4 fresh peaches, pitted and cut into wedges
4 TB light-brown sugar
2 TB dark spiced rum,
1 teaspoonvanilla extract
1/2 teaspoonground cinnamon
Vanilla ice cream
Heat the butter in a large saute pan over medium-high heat. Add the peaches and cook 2 to 3 minutes.
Sprinkle the brown sugar over the peaches and cook, stirring, until sugar is dissolved. Stir in the rum,
vanilla and cinnamon. Cook, stirring, until the mixture thickens slightly, about 2 minutes.
Serve over vanilla ice cream and top with crumbled pecan sandies