Pan Seared Summer Fruit with Brown Butter Sauce

For the sauce, melt the butter over medium high heat and continue to cook until the butter turns brown and smells nutty. Add brown sugar and continue to stir until the sugar is melted. Add heavy cream and bring to a boil. Reduce heat and simmer 2 minutes, stirring constantly. Remove from the heat and set aside.

In a small bowl, combine sugar and cinnamon. Set aside.

Preheat the oven to 400°F.

Arrange the Sister Schubert’s® Dinner Yeast Rolls on a baking pan. Brush the rolls with 2 tbsp. melted butter and sprinkle with cinnamon sugar. Toast rolls for 8 to 10 minutes.

While the rolls are baking, heat the melted butter in a skillet over medium-high heat. Add fruit slices and cook until the fruit is tender, about 5 to 7 minutes.

To assemble the dessert, place each toasted roll in shallow bowls and top with fruit. Add scoops of ice cream and drizzle with sauce. Garnish with fresh mint.