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Remove the pit from the peaches and slice. Make sure you don't slice them too thin or you will end up with mushy peaches.
In a pan, roast the almonds until golden. Wipe out your pan.
Preheat your pan for 2 minutes. Add butter and once melted, add the peaches, salt and sugar.
Let them caramelize on medium-high for 3-4 minutes. Add in orange zest and juice. Let that cook for another 4-5 minutes.
Add rum and amaretto. Let it reduce and get sirupy, about 3-4 minutes.
Add your peach mixture to a bowl and top with a scoop of ice cream, toasted almonds and a mint leaf.