A summer twist on a classic, this is a quick and easy dessert for any night of the week!

Serves: 2

Ready in: 10 minutes

Ingredients:

• ¼ cup unsalted butter
• ¼ cup light brown sugar, packed
• ½ teaspoon grated orange zest
• ½ teaspoon ground cinnamon
• ¼ cup dark rum
• 1 pound peaches, quartered (2 peaches)
• Vanilla ice cream
• Chopped toasted pecans
• Flaky sea salt

Instructions:

1. Place butter, brown sugar, orange zest, and cinnamon in a medium cast-iron skillet over medium-high. Cook, stirring constantly, until butter melts and mixture is well-combined.
   
2. Remove from heat; add rum. Stir until the alcohol evaporates, about 1 minute.
   
3. Return skillet to medium-high. Add peaches, and cook until slightly softened. About two minutes (flip after one minute).
4. Spoon peaches and sauce into two bowls, and top each with a scoop of vanilla ice cream, pecans, and flaky salt. Serve immediately.