This recipe came from Cooking Light magazine, and it called for pineapple. When I made it last summer, peaches were in season and the recipe sounded so good with peaches. It was fantastic! Such a nice treat!
1/2 Cup granulated sugar (or artificial sweetener)
3 Tbsp plus 2 Tsp bourbon, divided
3 Tbsp water
1 Tsp fresh lemon juice
1/4 Cup heavy whipping cream
1 Tsp vanilla extract
4 large peaches, rinsed, cored and sliced into 1/2" thick slices
cooking spray
3 Tbsp brown sugar
2 Cups vanilla ice cream
1. Combine sugar, 3 Tbsp bourbon, water and lemon juice in a medium saucepan over med-high heat; cook 2 mins or until sugar dissolves, stirring constantly. Bring to a boil; reduce heat to medium and cook without stirring about 10 mins or until golden. Remove from heat. Carefully add cream, stirring constantly (mixture will bubble vigorously). Cool slightly. Stir in remaining bourbon and vanilla.
2. Preheat broiler to high.
3. Arrange peaches on a foil-lined baking sheet coated with cooking spray; sprinkle evenly with brown sugar. Broil 5 inches from heat for 12 minutes or until golden brown.
4. Scoop ice cream into bowls, arrange peach slices on top. Top with caramel sauce! Serve immediately.
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