Peach sundaes with bourbon-pecan sauce
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | Fresh lemon juice |
| 3 | larges | Firm ripe peaches; (about 1 1/4 pounds) |
| 6 | tablespoons | Unsalted butter; (3/4 stick) |
| ½ | cup | Firmly packed golden brown sugar |
| 3 | tablespoons | Whipping cream |
| ½ | cup | Toasted pecan pieces |
| 1 | tablespoon | Bourbon |
| 1 | pint | Vanilla ice cream |
Directions
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.
Serves 4.
Bon Appetit August 1991
Converted by MC_Buster.
Converted by MM_Buster v2.0l.