Peachy Sundaes Recipes

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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.

PEACH SUNDAES WITH BOURBON-PECAN SAUCE



Peach Sundaes with Bourbon-Pecan Sauce image

Categories     Bourbon     Fruit     Nut     Dessert     Frozen Dessert     Peach     Pecan     Summer     Bon Appétit

Yield Serves 4

Number Of Ingredients 8

1 tablespoon fresh lemon juice
3 large firm ripe peaches (about 1 1/4 pounds)
6 tablespoons (3/4 stick) unsalted butter
1/2 cup firmly packed golden brown sugar
3 tablespoons whipping cream
1/2 cup toasted pecan pieces
1 tablespoon bourbon
1 pint vanilla ice cream

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.

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.

GRILLED-PEACH SUNDAES WITH SALTED BOURBON-CARAMEL SAUCE



Grilled-Peach Sundaes With Salted Bourbon-Caramel Sauce image

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

4 ripe peaches
3 tablespoons peanut oil
Sea salt
1 cup whole pecan halves
1 1/2 tablespoons melted butter
3/4 teaspoon salt
1/4 teaspoon cayenne
1 1/2 tablespoons sugar
1 cup sugar
1/4 cup water
2 tablespoons light corn syrup
3/4 cup heavy cream
4 tablespoons butter
1 teaspoon sea salt
1/4 cup bourbon
1 cup best-quality heavy cream
3 tablespoons powdered sugar
1 teaspoon vanilla
1/4 cup buttermilk

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

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.

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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