A warm, summery accompaniment to vanilla ice cream.
¼ cup butter
6 Tbsp brown sugar
1 tsp vanilla
½ tsp cardamom
⅛ tsp nutmeg
2½ lb ripe peaches
Wash peaches, pit them, and cut into 1/4-inch thick slices.
Melt butter in heavy skillet over medium heat.
Add brown sugar and stir.
Add vanilla, cardamom, and nutmeg, and cook one minute, stirring.
Add peaches and toss to coat. Cook until sugar mixture melts and peaches are tender but not mushy, about 5 minutes. Serve warm over ice cream.