Peach Sundae with Honey and Toasted Oats

 2 c. rolled oats

1/4 c. (4 TB) unsalted butter

1/2 c. light brown sugar

1/4 tsp. salt

1/4 tsp. cinnamon

3/4 c. honey

1/4 c. (4 TB) unsalted butter

4 peaches, halved or quartered

8 scoops of vanilla ice cream

In a stainless steel or cast iron skillet set over medium heat, toast the oats for 5 minutes, stirring frequently. Add 1/4 c. of butter and stir so the oats are evenly coated. Add the brown sugar and stir again to coat. Let cook for about 5 minutes, or until the sugar and oats have caramelized.

Remove to a plate or sheet pan and spread in an even layer. Sprinkle with the salt and cinnamon and stir to coat.

In the same pan, place the honey over medium high heat. Stir frequently for 3-5 minutes, until the honey is thin and fragrant. Add 1/4 c. butter and continue stirring. They honey should darken and thicken, caramelizing in the process.

Add the peaches flesh side down and cook for 2 minutes on each side. If your peaches are pretty firm, cook 4 minutes each side. Remove from heat and set aside.

In stemless wine glasses or small bowls layer about 1/4 c. of the oats (reserve a pinch for sprinkling on top), a scoop of vanilla ice cream, then half or two quarters of a peach. Spoon some honey on top and then sprinkle with the reserved oats. Enjoy!