Peach Grape Ice Cream Topping
|Packed brown sugar||1⁄2 Cup (8 tbs)|
|Margarine/Butter||1⁄4 Cup (4 tbs)|
|Broken walnuts||1⁄2 Cup (8 tbs), toasted|
|Finely shredded orange peel||1⁄2 Teaspoon|
|Orange juice||3 Tablespoon|
|Canned sliced peaches||16 Ounce, drained and cut up (1 Can)|
|Seedless green grapes||1 Cup (16 tbs), halved|
|Light rum||3 Tablespoon|
|Vanilla ice cream||2 Cup (32 tbs)|
|Toasted coconut||1⁄4 Cup (4 tbs) (Adjust Quantity As Needed)|
Stir together brown sugar and cornstarch.
Preheat a wok or large skillet over medium heat.
Add margarine or butter.
Stir in brown sugar mixture, nuts, orange peel, and orange juice.
Cook and stir mixture till thickened and bubbly.
Stir in peaches and grapes.
Cook for 2 minutes more, stirring often just till fruit is heated through.
Remove wok from heat.
Stir in the rum, if desired.
Spoon warm sauce immediately over ice cream.
Sprinkle with coconut.