Best Roasted Peach Sundae Sauce Recipes

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FRESH PEACH SUNDAE SAUCE



Fresh Peach Sundae Sauce image

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

1/4 cup sugar
2 teaspoons cornstarch
1/8 teaspoon nutmeg
1/8 teaspoon cinnamon
1/3 cup water
2 tablespoons orange juice
2 cups peeled sliced ripe peaches

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 NAPOLEON



Roasted Peach Napoleon image

Provided by Food Network Kitchen

Categories     dessert

Time 3h

Yield 6 to 8 servings

Number Of Ingredients 16

2 cups whole milk
2/3 cup granulated sugar
Pinch of salt
5 large egg yolks
1/3 cup cornstarch
For the pastry cream:
1/2 vanilla bean, split lengthwise, seeds scraped out and reserved
For the peaches:
4 peaches, cut into thin wedges
1/4 cup granulated sugar
1 tablespoon fresh lemon juice
For the puff pastry:
Cooking spray
2 sheets frozen puff pastry (one 17-ounce package), thawed
All-purpose flour, for dusting
Confectioners' sugar, for dusting

Steps:

  • Make the pastry cream: Whisk 1/2 cup milk, 1/3 cup granulated sugar, the salt, egg yolks and cornstarch in a medium bowl. Combine the remaining 1 1/2 cups milk and 1/3 cup granulated sugar with the vanilla seeds and pod in a medium saucepan; bring to a low simmer over medium heat. Slowly pour the hot milk mixture into the bowl with the yolk mixture, whisking constantly. Return to the pan and bring to a simmer, whisking; cook, whisking, until thickened, 1 more minute. Transfer to a bowl and remove the vanilla pod. Lay plastic wrap directly on the surface and refrigerate until cold, about 1 hour, 30 minutes.
  • Meanwhile, roast the peaches: Preheat the oven to 400 degrees F. Combine the peaches, granulated sugar, lemon juice, and vanilla seeds and pod in a medium bowl; toss gently to coat. Transfer to a rimmed baking sheet and spread in a single layer. Roast, tossing once, until tender and glossy, about 30 minutes. Let cool.
  • Cook the puff pastry: Coat a baking sheet with cooking spray. Unroll the puff pastry sheets on a generously floured surface and arrange them so they overlap by about 2 inches to make 1 large piece of pastry. Lightly flour a rolling pin and roll out the dough into a 17-by-12-inch rectangle. Carefully transfer the dough to the prepared baking sheet and prick all over with a fork. Bake, pricking it again halfway through, until golden and crisp, 25 to 35 minutes. Let cool completely on the baking sheet, then transfer to a cutting board and cut crosswise into 3 equal pieces.
  • Assemble the napoleon: Lay 1 piece of puff pastry on a platter. Spread with half of the pastry cream, then top with half of the roasted peaches. Repeat with another piece of puff pastry and the remaining pastry cream and peaches, reserving a few peach slices for topping. Top with the remaining piece of puff pastry and dust with confectioners' sugar. Top with the reserved peaches. Slice with a serrated knife.

GRILLED-PEACH SUNDAES WITH SALTED BOURBON-CARAMEL SAUCE



Grilled-Peach Sundaes With Salted Bourbon-Caramel Sauce image

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

4 ripe peaches
3 tablespoons peanut oil
Sea salt
1 cup whole pecan halves
1 1/2 tablespoons melted butter
3/4 teaspoon salt
1/4 teaspoon cayenne
1 1/2 tablespoons sugar
1 cup sugar
1/4 cup water
2 tablespoons light corn syrup
3/4 cup heavy cream
4 tablespoons butter
1 teaspoon sea salt
1/4 cup bourbon
1 cup best-quality heavy cream
3 tablespoons powdered sugar
1 teaspoon vanilla
1/4 cup buttermilk

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

GRILLED PEACH SUNDAES



Grilled Peach Sundaes image

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

4 cups fresh or frozen sliced peeled peaches, thawed
1/3 cup sugar
1 teaspoon vanilla extract
1/2 cup old-fashioned oats
1/2 cup packed brown sugar
1/4 cup all-purpose flour
6 tablespoons cold butter
6 ice cream waffle bowls
3 cups vanilla ice cream

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 SAUCE



Peach Sauce image

Provided by Food Network

Categories     appetizer

Time 15m

Yield 2 cups

Number Of Ingredients 3

16ounce can of peaches, drained
Brandy to taste
Butter to taste and optional

Steps:

  • Puree the peaches in blender or food processor. Heat up in small saucepan and thin with brandy to taste; reduce to thicken if you wish; at last moment add some butter to give sauce a glazed look and spoon over cake.
  • TO CREATE OUR OWN INDIVIDUAL QUICK FROZEN FRUIT
  • Wash and dry fruit like cranberries or anything in the berry family. Line a baking sheet with parchment paper or waxed paper and set the individual fruit on the baking sheet. Freeze until the fruit is icy (this works only in a good 0 degree freezer) and transfer to plastic freezer bags; press out air. Use as needed in baked or cooked dishes or use raw, but pureed too soggy to use in fruit salads .
  • WHAT TO DO WITH FROZEN FRUIT
  • Puree in yogurt or buttermilk and sweetened with liqueur and/or honey for instant refreshing dessert drink. Puree frozen melon with liqueur to create an instant sorbet.

PEACH SUNDAES WITH BOURBON-PECAN SAUCE



Peach Sundaes with Bourbon-Pecan Sauce image

Categories     Bourbon     Fruit     Nut     Dessert     Frozen Dessert     Peach     Pecan     Summer     Bon Appétit

Yield Serves 4

Number Of Ingredients 8

1 tablespoon fresh lemon juice
3 large firm ripe peaches (about 1 1/4 pounds)
6 tablespoons (3/4 stick) unsalted butter
1/2 cup firmly packed golden brown sugar
3 tablespoons whipping cream
1/2 cup toasted pecan pieces
1 tablespoon bourbon
1 pint vanilla ice cream

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.

FRESH PEACH SAUCE



Fresh Peach Sauce image

This peach sauce is wonderful to use over ice cream or pound cake when fresh peaches are in season. The orange liqueur and brandy really bring out the delicious peach flavor.

Provided by Bayhill

Categories     Sauces

Time 25m

Yield 2 1/2 cups

Number Of Ingredients 7

3 fresh peaches (medium size, peeled and pits removed)
1/4 cup granulated sugar
3 tablespoons orange juice concentrate (thawed)
1 tablespoon peach jam
1 cup fresh peach (peeled and sliced)
1 1/2 tablespoons triple sec or 1 1/2 tablespoons other orange-flavored liqueur
1 1/2 tablespoons brandy

Steps:

  • Place the 3 peeled and pitted peaches in container of an electric blender; process until smooth, stopping once to scrape down sides.
  • Pour puree into a medium saucepan. Stir in sugar, orange juice, and jam; bring just to a boil over medium heat, stirring constantly.
  • Stir in 1 cup peach slices, Triple Sec, and brandy.
  • Serve warm over ice cream or pound cake.

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