Ingredients
2 individual round sponge cakes
2 canned peach halves in syrup
2 scoops vanilla or peach ice cream
1 tablespoon raspberry jam, warmed
2 teaspoons chopped nuts
Directions
1. Place cakes on dessert plates. Drain peaches, reserving 1 tablespoon syrup; spoon 1-1/2 teaspoons syrup over each cake.
2. Place peach halves hollow sides up on cakes. Top with ice cream. Drizzle with jam and sprinkle with nuts.
