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Peachy Peach Peach Sundae

1 quart peach ice cream
3lbs. Fresh peaches
1 cup granulated sugar
1 cup champagne
pinch to 1/8 tsp. Ground cinnamon
½ cup orange juice 

Caramelize peaches with granulated sugar. Deglaze with champagne. Add orange juice and a touch of cinnamon. Serve over peach ice cream. 

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Ka’u Mac Nut Crusted Opakapaka Salad with Brie Cheese and a Warm Pineapple Vinaigrette

Opakapaka filet (6-8 oz.)
1-Tbsp. Aloha shoyu
1-Tbsp.garlic, minced
½ tsp. Salt
½ tsp. Cracked black pepper
1 and one half cups Portuguese sweet bread crumbs
¾ cup finely chopped macadamia nuts
½ cup poha jelly
½ cup soft butter
1 Tbsp. Parsley, minced
2 tsp. Paprika

Season opakapaka with shoyu, garlic, salt and black pepper.
Combine bread crumbs, macadamia nuts, poha jelly, butter, parsley and paprika. Mix well. Coat opakapaka with crumb mixture. Bake at 350 degrees for 10 to 12 minutes or desired doneness.
Serve opakapaka over choice of greens. Cut brie cheese in wedges and serve with warm pineapple vinaigrette.