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.
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.
GRILLED PEACH SUNDAES WITH BLACKBERRY SAUCE
Celebrate the fruit of summer with this updated version of a peach melba. Peach or nectarine halves are grilled and topped with a blackberry preserve filling and served with French vanilla ice cream.
Provided by Allrecipes Member
Time 10m
Yield 4
Number Of Ingredients 4
Steps:
- Prepare a gas or charcoal grill for direct, medium-high heat (you can hold your hand 1 to 2 inches above the cooking grate only 3 to 4 seconds; visit Safeway.com for complete instructions).
- While grill heats, in a small bowl mix jam and orange juice. Halve and pit peaches; if pit cant be removed easily, use a paring knife to cut around pit to remove.
- Place peaches with cut sides down on oiled cooking grate; cover gas grill. Cook until cut edges begin to brown, 2 to 4 minutes. Turn peaches over with tongs. Spoon about 1 tbsp. of the jam mixture into the hollow of each peach half and continue cooking until fruit is hot, 3 to 5 minutes longer. Lift peaches to a platter.
- Spoon a 1/2-cup scoop of ice cream into each of 4 dessert bowls and, with tongs, set peach halves in bowls. Drizzle fruit equally with remaining jam mixture and serve immediately.
Nutrition Facts : Calories 341.6 calories, Carbohydrate 65.8 g, Cholesterol 45 mg, Fat 8 g, Fiber 0 g, Protein 3 g, SaturatedFat 5 g, Sodium 126 mg, Sugar 65.8 g
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.
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
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
CELESTIAL PEACH SUNDAE
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
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
IMPERIAL PEACH SUNDAES
Categories Dessert Quick & Easy Peach Pine Nut Amaretto Summer Anise Bon Appétit
Yield Makes 6 servings
Number Of Ingredients 8
Steps:
- Combine first 6 ingredients in heavy medium saucepan. Bring to boil over high heat, stirring until sugar dissolves. Reduce heat to low, cover partially, and simmer gently until peaches are tender, about 15 minutes. Cool completely in saucepan. Discard star anise. (Sauce can be made 1 day ahead. Cover and refrigerate. Bring to room temperature before using.)
- Scoop ice cream into dessert goblets. Spoon peach sauce over; sprinkle with pine nuts and serve immediately.
- *Brown star-shaped seedpods available at Asian markets and specialty foods stores and in the spice section of some supermarkets.
GRILLED PEACH SUNDAES WITH BLACKBERRY SAUCE
Celebrate the fruit of summer with this updated version of a peach melba. Peach or nectarine halves are grilled and topped with a blackberry preserve filling and served with French vanilla ice cream.
Provided by Allrecipes Member
Time 10m
Yield 4
Number Of Ingredients 4
Steps:
- Prepare a gas or charcoal grill for direct, medium-high heat (you can hold your hand 1 to 2 inches above the cooking grate only 3 to 4 seconds; visit Safeway.com for complete instructions).
- While grill heats, in a small bowl mix jam and orange juice. Halve and pit peaches; if pit cant be removed easily, use a paring knife to cut around pit to remove.
- Place peaches with cut sides down on oiled cooking grate; cover gas grill. Cook until cut edges begin to brown, 2 to 4 minutes. Turn peaches over with tongs. Spoon about 1 tbsp. of the jam mixture into the hollow of each peach half and continue cooking until fruit is hot, 3 to 5 minutes longer. Lift peaches to a platter.
- Spoon a 1/2-cup scoop of ice cream into each of 4 dessert bowls and, with tongs, set peach halves in bowls. Drizzle fruit equally with remaining jam mixture and serve immediately.
Nutrition Facts : Calories 341.6 calories, Carbohydrate 65.8 g, Cholesterol 45 mg, Fat 8 g, Fiber 0 g, Protein 3 g, SaturatedFat 5 g, Sodium 126 mg, Sugar 65.8 g
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.
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