Serve this sunshine-kissed sundae in your favorite stemware.

Ingredients
3 large, firm ripe peaches, peeled and thinly sliced
1 tablespoon lemon juice
6 tablespoons Carapelli Extra Light Olive Oil
1/2 cup firmly packed brown sugar
3 tablespoons heavy cream
1/2 cup toasted pecans
1 tablespoon bourbon or light rum, if desired
Vanilla Ice Cream

Cooking Directions
Place peaches in bowl and toss with lemon juice. Meanwhile, in skillet, heat Carapelli Extra Light Olive Oil over medium heat. Add brown sugar and cook until bubbly, stirring constantly. Add cream, 1 tablespoon at a time. Cook, stirring constantly, until the sugar is dissolved and the sauce is slightly thickened. Add the peaches, pecans and bourbon or rum. Cook 1 minute or until sauce is heated. To serve, spoon peach mixture over vanilla ice cream. Serves 4.

Preparation Time: 10 minutes

Total Time: 20 minutes