- 1/4 cup (1/2 stick) unsalted butter
- 6 tablespoons (packed) dark brown sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cardamom
- 1/8 teaspoon ground nutmeg
- 2 1/2 pounds ripe peaches, pitted, cut into 1/4-inch-thick slices
- 1/2 gallon vanilla ice cream
- Whole pecans, toasted
- Sweetened whipped cream
- Melt butter in heavy large skillet over medium heat. Add brown sugar; stir to blend. Add vanilla, cardamom and nutmeg. Stir 1 minute. Add peaches; toss gently to coat. Cook until sugar mixture melts and peaches are tender but do not fall apart, tossing occasionally, about 5 minutes. (Can be made 8 hours ahead. Cover; chill. Rewarm over low heat before using.)
- Place 2 scoops ice cream in each of 8 bowls. Spoon peach mixture over ice cream, dividing equally. Garnish with pecans and whipped cream.