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1
To make the peaches: Preheat the oven to 400F (205C).
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2
In a medium bowl, stir together the peaches, brown sugar, ginger, and oil.
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3
Arrange the peaches on a baking sheet and roast until they are tender, 15 to 20 minutes.
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4
Allow them to cool completely.
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5
To make the crust: In a medium bowl, combine the pecans, graham cracker crumbs, brown sugar, and butter.
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6
Press the mixture into the bottom of a 9-inch (23-cm) springform pan.
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7
To make the compote: In a small saucepan, combine two-thirds of the blueberries with the sugar and 1/3 cup (75 ml) water.
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8
Simmer over medium heat until the berries burst, about 10 minutes.
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9
Add the remaining third of the blueberries and cook for 8 minutes more, until the compote coats the back of a spoon.
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10
Remove from the heat and allow to cool completely.
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11
To make the whipped cream and assemble: Spread half of the ice cream into the prepared crust, then layer on the cooled blueberry compote.
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12
Top the compote with the remaining ice cream and smooth the surface.
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13
Place in the freezer for 1 hour.
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14
In a chilled bowl, combine the cream, powdered sugar, and vanilla.
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15
Using a chilled whisk, whip by hand or with an electric mixer until soft peaks form.
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16
Top the cake with the peaches, blueberries, and whipped cream.
