GRILLED PEACH SUNDAES
These peaches with a hint of grill flavor are sweet and juicy. We serve them in a waffle bowl with ice cream. That's jackpot at our house. -Nancy Dentler, Greensboro, North Carolina
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- In a large bowl, combine peaches, sugar and vanilla. Transfer to a greased 8-in. square disposable foil pan., In a small bowl, combine oats, brown sugar and flour; cut in butter until crumbly. Sprinkle over filling., Place pan on grill rack over indirect medium heat. Grill, covered, 15-20 minutes or until filling is bubbly. Remove from heat; cool slightly. Place peach mixture in waffle bowls; top with ice cream.
Nutrition Facts : Calories 486 calories, Fat 21g fat (12g saturated fat), Cholesterol 60mg cholesterol, Sodium 157mg sodium, Carbohydrate 74g carbohydrate (53g sugars, Fiber 3g fiber), Protein 6g protein.
ROASTED PEACH SUNDAE SAUCE
Steps:
- Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
- Lay the peaches out on the lined baking sheet and sprinkle with 2 tablespoons of the brown sugar. Roast until lightly caramelized and tender, 25 to 30 minutes. Let cool slightly.
- In a small saucepot, melt the butter over low heat. Add the honey, cinnamon, lemon juice, remaining 1 tablespoon brown sugar and a pinch of kosher salt. Add the peaches. Bring to a simmer and cook, stirring occasionally, until the liquid is slightly reduced, 3 to 4 minutes. Remove from the heat and stir in the vanilla extract. If the sauce is too thick, add 1 tablespoon of water. Serve warm over vanilla ice cream.
PEACH MELBA SUNDAE
Peach Melba meets knickerbocker glory in this decadent sundae. Add a dash of champagne or prosecco for a grown-up dessert - the perfect end to a summer menu
Provided by Tom Kerridge
Categories Dessert, Treat
Time 20m
Number Of Ingredients 11
Steps:
- Put a sundae glass or bowl in the freezer to chill. To make the sauce, put the raspberries, sugar and lime juice in a blender, and blitz to a purée, loosening with a splash of water if necessary. Set aside. Meanwhile, whip the cream with the vanilla and icing sugar until it holds its shape, then transfer to a piping bag fitted with a star-shaped nozzle, if you like.
- Pour the champagne or prosecco (if using) into the chilled glass, then neatly layer balls of ice cream, peach wedges, raspberries, raspberry sauce and cream, finishing with a big swirl of cream on the top. Scatter with the toasted almonds and serve straight away with two spoons.
Nutrition Facts : Calories 701 calories, Fat 48 grams fat, SaturatedFat 30 grams saturated fat, Carbohydrate 59 grams carbohydrates, Sugar 58 grams sugar, Fiber 4 grams fiber, Protein 6 grams protein, Sodium 0.2 milligram of sodium
FRESH PEACH SUNDAE SAUCE
Found this one on the recipe wall at Wilson Farms in Lexington MA. I haven't tried this yet (I haven't come across good fresh peaches lately), but I definitely intend to. If you prefer, the oj can be subbed with orange liqueur or peach brandy.
Provided by Muffin Goddess
Categories Sauces
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- In a 2-quart saucepan, stir together the sugar, cornstarch, nutmeg and cinnamon. Mix in the water and juice. Bring this to a boil over medium heat, stirring constantly. Reduce heat and simmer for one minute.
- Stir in the peaches and continue simmering for 4 to 5 minutes, stirring occasionally, until peaches soften slightly. Remove from heat. Because the peaches will continue to cook in the hot syrup, you don't want to overcook them while pan is on the heat.
- Serve warm or cold over ice cream.
PEACH SUNDAES WITH BOURBON-PECAN SAUCE
Categories Bourbon Fruit Nut Dessert Frozen Dessert Peach Pecan Summer Bon Appétit
Yield Serves 4
Number Of Ingredients 8
Steps:
- Place lemon juice in medium bowl. Peel and pit peaches. Slice thinly into bowl; toss to coat with lemon juice. Melt butter in heavy saucepan over medium heat. Add brown sugar and stir until mixture thickens and bubbles. Add cream 1 tablespoon at a time and stir until sugar dissolves and sauce is thick and smooth, about 3 minutes. Stir in peaches, pecans and bourbon. Cook until sauce is heated through, stirring constantly, about 1 minute longer.
- Scoop ice cream into bowls. Spoon sauce over and serve.
CINNAMON-CRUNCH PEACH SUNDAES
Categories Dessert Bake Kid-Friendly Peach Summer Birthday Family Reunion Poker/Game Night Cinnamon Party Bon Appétit Small Plates
Yield Serves 6
Number Of Ingredients 11
Steps:
- Stir 1 cup plus 2 tablespoons sugar, 3/4 cup water, corn syrup and halved cinnamon sticks in heavy medium saucepan over medium heat until sugar dissolves; bring to boil. Reduce heat to low; simmer until syrup is reduced to 1¤ cups, about 20 minutes. Cool; remove cinnamon sticks. (Can be made 1 week ahead. Cover; refrigerate.)
- Preheat oven to 350°F. Combine cracker crumbs, butter and 1 1/2 tablespoons sugar in small bowl; toss to coat evenly. Spread mixture out on small baking sheet. Bake until golden, stirring occasionally, about 5 minutes. Cool.
- Mix peaches, 3 tablespoons sugar, lemon juice and ground cinnamon in medium bowl. Let stand until juices form, at least 15 minutes and up to 1 hour.
- Place 2 scoops of ice cream in each of 6 bowls. Spoon peaches and juices over ice cream. Drizzle with syrup and sprinkle with crunch topping. Garnish with cinnamon sticks, if desired, and serve.
GRILLED-PEACH SUNDAES WITH SALTED BOURBON-CARAMEL SAUCE
This recipe came to The Times from John Currence, the celebrated chef in Oxford, Miss. It is a meditation on the delights of summer: fresh, juicy peaches, cold buttermilk and whipped cream -- and grilling. The alcohol from the bourbon will burn off when you mix it into the caramel, so don't worry about serving it to children.
Provided by Christine Muhlke
Categories dessert
Time 1h
Yield Serves 4
Number Of Ingredients 19
Steps:
- Prepare the peaches: Heat a charcoal grill while you bring a saucepan of water to simmer. Score the bottom of each peach with an X, then blanch for about 45 seconds, until skin near the X looks loose. Remove peaches with a slotted spoon and cool in a bowl of ice water. Peel the peaches. Then, with a paring knife, start at the stem of the peach and make a single cut around to the tip. Rotate hands in opposite directions, twist and free flesh from pit.
- Lay the peach halves cut side up and brush lightly with peanut oil; sprinkle with salt. Place the peaches cut side down on grill (you can also use a stovetop grill pan set over medium heat) and cook until there are grill marks, about 2 minutes. Brush with oil and sprinkle with salt. Flip and grill the other side.
- Make the pecans: Toss the first four ingredients in a bowl; spread on a nonstick cookie sheet and bake at 350 degrees for 12-15 minutes, or until nicely toasted. Remove and toss with the sugar.
- Make the caramel: Combine the sugar, water and corn syrup in a saucepan and bring to a low boil. Gently swirl the mixture in a circular motion (do not stir) and allow it to boil down until it is a deepamber caramel, at least 10 minutes. Carefully whisk in the cream, protecting your hand from the steam. Immediately whisk in the butter and continue to stir over low heat until mixture is smooth. Stir in salt and bourbon and whisk again. Remove from heat and allow to cool before using.
- Make the whipped cream: Whip the cream until soft peaks form. Stir in powdered sugar and vanilla and whip to stiff peaks. Drizzle in the buttermilk and whip until incorporated. Refrigerate until ready to use.
- To assemble: Place 2 peach halves in a bowl; scoop ice cream into each pit and add a dollop of whipped cream. Sprinkle with pecans and drizzle salted bourbon-caramel sauce over the whole shebang.
Nutrition Facts : @context http, Calories 1130, UnsaturatedFat 41 grams, Carbohydrate 91 grams, Fat 83 grams, Fiber 5 grams, Protein 6 grams, SaturatedFat 37 grams, Sodium 997 milligrams, Sugar 87 grams, TransFat 1 gram
PRALINE-PEACH BROWNIE SUNDAES
Desert for Jodi Trigg of Toledo, Illinois is delectable with Praline-Peach Brownie Sundaes, which use pre-made brownies and store-bought ice cream to create a thick and rich peach sauce. Pecans add a bit of crunch to a perfect sweet ending on a warm summer night.
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- In a large saucepan, whisk the brown sugar, cream, butter and cinnamon until smooth. Bring to a boil; cook and stir for 6-7 minutes or until thickened. Remove from the heat; stir in the peaches, pecans and vanilla. Cool for 10 minutes. , Place brownies in dessert dishes; top with ice cream and peach sauce. Garnish with additional peach slices if desired.
Nutrition Facts : Calories 566 calories, Fat 32g fat (12g saturated fat), Cholesterol 63mg cholesterol, Sodium 289mg sodium, Carbohydrate 69g carbohydrate (52g sugars, Fiber 3g fiber), Protein 7g protein.
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