Miss A Columnist

After an illustrious career in real estate, Debbie Moore made a drastic change in her career and moved into the food industry. She began working at a vinegar manufacturer and later on produced her own vinegar line – The Pen and The Pear. Her vinegars were Ginger Pear and Pear Raspberry. Debbie also had a website under the same name where she not only sold her vinegars but imported food products from Europe. In addition, she sold the vinegars to retail stores in Napa Valley as well as the Central Valley. She also became a food writer for two Central Valley, California newspapers.

Writing three different food blogs, Debbie is now combining all of her knowledge into one blog which will be called – DRIZZLE - after her newly formed baking business due out later this summer. Debbie worked for a short time as a baker for a local Los Angeles yogurt company where she developed baked goods that were mixed in various
combinations of yogurt. She has completed her studies specializing in Baking and Pastry at Le Cordon Bleu. Debbie is now finishing up her internship at Chef Eric’s Culinary Classroom in Santa Monica, California where she has learned a wealth of knowledge as an apprentice learning about both sweet and savory foods.

Rum Runner Peach Dessert

peach rum runner dessert

(Photo Credit: Debbie Moore)

One bite of my fresh peach ice cream and you will think you just picked a sun-ripened peach off the tree!  This summer dessert is light and airy with small chunks of angel food cake dripping with sweet but mouth-watering rum sauce.  The Jack Sparrow character from Pirates of the Caribbean would wholeheartedly agree with one taste of this dessert!

The rum sauce will last about 1 week in the refrigerator so you can make it ahead of time.  This sauce also works well on butter pecan or French vanilla ice cream.  To save time you can purchase an angel food cake at your local grocer’s and cut into bite size chunks.  This recipe will require you to use an ice cream machine – use according to manufacturer’s directions.  Serve in champagne flutes or martini glasses!

Angel Food Cake (Store bought Angel Food Cake – cut into 2 inch chunks)

Peach Ice Cream


4 ripe peaches, halved, pitted and chopped into small chunks

1 tablespoon fresh lemon juice

2/3 cup sugar

1 tablespoon Bacardi Gold Rum

1 ½ cups milk

1 ½ cups heavy cream

4 egg yolks

Pinch of Salt

1 teaspoon vanilla extract (Tahitian)


  1. Place half of peaches in a small bowl.  Mash with a potato masher, sprinkle with lemon juice and about 3 tablespoons of the sugar – mix thoroughly.  Add rum, gently toss and then cover and refrigerate for several hours.
  2. In a medium saucepan, combine milk and 1 cup of the cream and the remaining peaches.  Cook over medium heat until slightly thickened.  Strain through a fine mesh sieve into a bowl pressing on the peach with the back of a spoon.  Discard the solids.
  3. Combine egg yolks, and the rest of the sugar, salt and remaining cream to a bowl. Whisk until smooth and sugar is completely dissolved.
  4. Whisk about a quarter of the warm milk mixture into the egg mixture until smooth – tempering. Pour the egg and milk mixture into a saucepan and cook over medium heat, stirring constantly and keep custard at a very low simmer.  Cook until custard coats the back of a spoon, about 4-7 minutes.  Do not let custard boil.  Strain through a fine-mesh sieve into a bowl, add the vanilla and stir to combine.
  5. Place the bowl into a larger bowl that is filled with ice cubes and water to cool down the custard.  Stir until cool.
  6. Cover with plastic wrap, pressing it onto the surface to prevent any skin from forming. Refrigerate for 4-5 hours.
  7. Pour custard into ice-cream maker and freeze accordingly.  When nearly frozen add the reserved peaches.  Stir until just mixed.  Transfer to a container and freeze until firm – about 3-4 hours.  Serve.

Rum Sauce


¼ cup unsalted butter

½ cup heavy cream

½ cup light brown sugar

Pinch of Salt

2 tablespoons Bacardi Gold Rum


  1. Melt butter in saucepan over medium heat.
  2. Add cream, sugar and salt and bring to a boil.  Stir sugar until completely dissolved.  Remove from heat, slowly add rum.  Serve warm.


  1. In each glass place 3-4 chunks of angel food cake.
  2. Add a small scoop of ice cream, a few more chunks of cake, another small scoop of ice cream, and then drizzle rum sauce on top.

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