I was inspired to make this recipe from, yes, Rachel Ray. It’s really amazing, though.
The fruit keeps for about a day and if it gets too mushy, you can throw out the fruit and use the sauce for ice cream by itself.
You will need:
- 1 cup honey
- 1 T ground pepper corns
- 1 stick of cinnamon
- 2 red plums, sliced
- 2 peaches, sliced
Cook the honey over medium heat until it’s at a simmer.
Add the pepper and cinnamon.
Once the honey is infused, you’ll be able to smell the cinnamon really well.
DON’T bring to a boil.
Add the fruit and cook for about 3-5 minutes.
Pour hot over your favorite frozen treat. (I used coconut milk ice cream).