Warm Peach Compote with Basil

Serves 4

2 pounds fresh ripe peaches, peeled and sliced
8 oz. amaretto syrup
1 each vanilla bean, split
3 oz. brown sugar
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
4 tablespoons butter
1 lemon, juice and zest, keep separate
1 orange, juice and zest, keep separate
4 tablespoons fresh basil chiffonade
1 cup mixed fresh berries (blackberry, strawberry, raspberry and blueberry)
4 serving’s vanilla ice cream
Wafers to garnish

Scoop ice cream, place in dish and reserve to service. Heat amaretto syrup to boil, add brown sugar and vanilla bean and cook to dissolve sugar. Add lemon and orange juice and spices. Cook over medium heat and reduce by 1/4. Add butter and melt. Add peaches and cook for 2-3 minutes. Remove vanilla bean and strip out pods into sauce. Add zest and basil. Set-up serving dishes (bowls) with pre-scooped ice cream, and top with peach compote. Garnish with berries and wafers and serve immediately.