In small saucepan, combine corn syrup and peanut butter. Cook and stir over medium heat until mixture boils. Remove from heat; gradually stir in water until smooth. Scoop 1/2 cup (125 mL) ice cream into each of 4 individual dessert dishes. Spoon 2 tbsp. warm sauce over each serving. Cover and refrigerate remaining 3/4 cup sauce.
Makes 4 servings.
Date: June 9, 2003