Fresh Peach and Toasted Macaroon Sundaes

From Bon Appetit, July 1993. Nectarines or other fruit could also be used. For a prettier presentation, serve in parfait glasses.

• Ready In: 28 mins
• Serves: 2

Ingredients

• 3⁄4 cup  crumbled  coconut macaroons
• 2  large  peaches, peeled and sliced
• 3  tablespoons sugar
• 3  tablespoons Bourbon
• 1  tablespoon fresh lemon juice
• 1  cup vanilla ice cream or 1  cup  vanilla frozen yogurt

Directions

1. Preheat oven to 350°F Spread macaroon crumbs on baking sheet. Bake until golden brown, stirring occasionally, about 8 minutes. Cool. (Can be made 1 day ahead. Cover; store at room temperature.).
2. Combine peaches, sugar, bourbon and lemon juice in medium bowl. Let stand at room temperature until sugar dissolves and syrup forms, stirring occasionally, about 15 minutes.
3. Scoop ice cream into deep bowls. Spoon peaches and juice over. Sprinkle with macaroon crumbs and serve.