My all time favorite dessert, except for maybe the perfect brownie, is bananas foster. Last week our local farmers market had fresh, sweet, and juicy peaches from Alabama. I needed a last minute dessert for guests on Saturday night and thought what could be better and any easier than peaches sautéed in butter, brown sugar and cinnamon with a splash of bourbon. Top this warm caramelized fruit mixture with vanilla ice cream and voila, instant and impressive dessert!
Published on July 4, 2019 | By surleplat |
- Prep Time
- Cook Time
- 6 ripe peaches, peeled, sliced and pitted
- 1/2 stick butter
- 1/2 cup brown sugar
- 1/4 tsp cinnamon
- 1/2 tsp vanilla
- 1/4 cup bourbon
- Slice the peeled peaches and remove the seed. Set aside in a small bowl. Sprinkle with cinnamon and a small squeeze of lemon juice to keep the peaches from turning brown. Mix well.
- Melt the butter in a skillet, add brown sugar and cook over low heat stirring into a thick paste. Add vanilla and bourbon (you can carefully ignite at this point if you wish), and cook for a couple of minutes over medium heat, stirring constantly until smooth and well combined. Add sliced peaches and stir and baste carefully with sugar and butter mixture.
- Place 1-2 scoops of vanilla ice cream in each bowl. Spoon warm peach caramel mixture over ice cream and serve immediately...with a big spoon! Try not to slurp.
- Servings : 4
- Recipe Type : All Recipes, Sweets
- Servings : 8 servings of bisque with 6-8 stuffed heads/person. Extra stuffed heads can be frozen.
- Cook Time : 120 Min
Crawfish bisque is typically a treasured passed down family recipe. The aromatic roux based bisque with spicy crawfish stuffed heads...Read More
Creole Remoulade Sauce
My family has passed down this recipe for spicy New Orleans style Creole remoulade sauce for generations. I serve it...Read More
Spicy Strawberry Jalapeno Margarita
This sweet and spicy margarita is perfect for a warm spring evening or a hot summer night. Cinco de Mayo...Read More
Comments are closed.