Celestial Peach Sundae Recipes

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ROASTED PEACH SUNDAE SAUCE



Roasted Peach Sundae Sauce image

Provided by Katie Lee Biegel

Categories     dessert

Time 45m

Yield 1 1/2 cups

Number Of Ingredients 9

4 peaches, peeled and sliced, or one 16-ounce bag frozen peaches
3 tablespoons dark brown sugar
2 tablespoons unsalted butter
3 tablespoons honey
1/4 teaspoon ground cinnamon
1 lemon, juiced
Kosher salt
2 teaspoons pure vanilla extract
Vanilla ice cream, for serving

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.

CELESTIAL PEACH SUNDAE



Celestial Peach Sundae image

My daughter, while devouring this, repeated a phrase she once heard in a talk "Surely the food of the Gods". It is divine. The walnuts remind me of those expensive jarred walnuts in syrup you get at the grocery store. Consider adding in some fresh raspberries too. The original recipe called for 1 C walnuts, we like more. You can add 1 t vanilla if you like to the syrup. Refrigerate extra nuts for another day. You can garnish with some chopped candied ginger if you like.

Provided by charlie 5

Categories     Frozen Desserts

Time 10m

Yield 4 serving(s)

Number Of Ingredients 7

4 scoops vanilla ice cream
4 peaches
1 cup light corn syrup
1/4 cup brown sugar, packed
3 tablespoons butter
1 1/2 cups walnuts, whole & coarsely chopped
1/4 cup candied ginger, chopped (optional)

Steps:

  • Place the ice cream in four dessert cups. Place in freezer.
  • Combine corn syrup, brown sugar, butter, walnuts and ginger if using in pot and bring to a boil. Cook rapidly for 3 minutes. Remove from heat.
  • Top ice cream with 2 peach halves (or slices to equal same). May be fresh or canned peaches. Spoon walnut sauce over each. Sprinkle with a little chopped candied ginger if desired.

Nutrition Facts : Calories 767, Fat 41.6, SaturatedFat 10.6, Cholesterol 38.7, Sodium 149.2, Carbohydrate 102.7, Fiber 4.7, Sugar 53.1, Protein 8.9

FRESH PEACH SUNDAE SAUCE



Fresh Peach Sundae Sauce image

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

1/4 cup sugar
2 teaspoons cornstarch
1/8 teaspoon nutmeg
1/8 teaspoon cinnamon
1/3 cup water
2 tablespoons orange juice
2 cups peeled sliced ripe peaches

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.

SPICED PEACH SUNDAES



Spiced Peach Sundaes image

Categories     Dairy     Fruit     Dessert     Kid-Friendly     Frozen Dessert     Peach     Pecan     Spice     Summer     Simmer     Bon Appétit     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Soy Free     Kosher     Small Plates

Yield Makes 8 servings

Number Of Ingredients 9

1/4 cup (1/2 stick) unsalted butter
6 tablespoons (packed) dark brown sugar
1 teaspoon vanilla extract
1/2 teaspoon ground cardamom
1/8 teaspoon ground nutmeg
2 1/2 pounds ripe peaches, pitted, cut into 1/4-inch-thick slices
1/2 gallon vanilla ice cream
Whole pecans, toasted
Sweetened whipped cream

Steps:

  • Melt butter in heavy large skillet over medium heat. Add brown sugar; stir to blend. Add vanilla, cardamom and nutmeg. Stir 1 minute. Add peaches; toss gently to coat. Cook until sugar mixture melts and peaches are tender but do not fall apart, tossing occasionally, about 5 minutes. (Can be made 8 hours ahead. Cover; chill. Rewarm over low heat before using.)
  • Place 2 scoops ice cream in each of 8 bowls. Spoon peach mixture over ice cream, dividing equally. Garnish with pecans and whipped cream.

CINNAMON-CRUNCH PEACH SUNDAES



Cinnamon-Crunch Peach Sundaes image

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

1 cup plus 6 1/2 tablespoons sugar
3/4 cup water
6 tablespoons dark corn syrup
3 cinnamon sticks, broken in half
6 whole cinnamon graham crackers, crushed to coarse crumbs
4 1/2tablespoons unsalted butter, melted
6 medium peaches, pitted, sliced into wedges
1 1/2 tablespoons fresh lemon juice
3/4 teaspoon ground cinnamon
French vanilla ice cream
6 cinnamon sticks (optional)

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.

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