6 almond macaroons
6 marshmallows
1/2 c. California sherry
1/2 c. whipping cream
6 peach halves
1 pt. vanilla ice cream
Sherry Macaroon Sauce

Crumble macaroons into bowl; cut marshmallows into small pieces and add. Stir in wine and cream. Stir several hours or overnight. When ready to serve, beat with electric mixer until smooth and thick. Serve peach cut side up in sherbert. Top with scoop of ice cream and macaroon sauce. Serves 6.