Grilled Peach Sundae
2 ripe peaches
vanilla ice cream
salted caramel sauce, prepared (recipe below)
Cut the peach in half and remove the pit. Preheat a grill to high. Place the four halves of the peach on the grill cut (flat) side down. Cook 2 minutes and remove the peaches to four separate bowls so the grilled side is facing up. Top each with a large scoop of vanilla ice cream and spoon over a generous amount of the bourbon caramel sauce.
- ¼ cup water
- 2 cups granulated sugar
- 8 tablespoons butter (1 stick), cut into pieces and chilled
- 1 cup heavy cream
- 1 tablespoon salt
- Combine the water and sugar in a medium saucepot. Turn the heat to medium and stir often until the sugar is melted. Continue cooking until the sugar is caramelized; it will develop a rich brown color and read 260˚ on a candy thermometer, though taking its temperature is not necessary.
- Remove the pan from the heat, add all of the butter at once and stir until melted. Carefully add the cream—the mixture may bubble rapidly—and whisk until smooth. Stir in the salt and serve hot or set aside to cool and store tightly covered in the refrigeator up to 3 weeks. Reheat in the microwave or on top of the stove, bring ¼ cup of water to a boil in a small pan add the cold sauce and continue simmering until hot.
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