Grilled-Peach Sundaes With Salted Bourbon-Caramel Sauce Recipe (2024)

In Step 3, is the "ice cream" a missing ingredient, or something else altogether?

I assume one uses vanilla ice cream for this? Although I think it would be quite tasty with coffee ice cream, too!

The original story for this recipe also had a recipe for Buttermilk Ice Cream. The space limits won't let me paste in the recipe, but you can click on the link at the top and get it. Here are the ingredients:6 egg yolks3/4 cup sugar1 teaspoon vanilla extract1 1/2 cups heavy cream1 vanilla bean1 1/4 cups buttermilk1/2 teaspoon lemon zestHeavy pinch of saltBasically, you make it like any ice cream base, but don't heat the buttermilk! Add it to the custard after it has cooled

If am a frequent flyer on NYT recipes and am amongst those who are inspired by the recipes herein and use them as a platform for creativity and adjustments based on personal taste and what is on hand or in season. I loved this recipe and it was a huge hit when served to friends. Rather than make the corn syrup concoction, which was surely very good, I used real maple syrup, cream and butter. No bourbon so sloshed in some cognac. Pinch of cardamom and excellent result.

I cooked both the peaches and the pecans in my toaster oven-air fryer on air fry (separately). Worked very well!

I loved the bourbon sauce and didn't change a single ingredient, also I used it for another dessert. Irresistible!

Is there any part of this recipe that could be made ahead of time (maybe a day ahead). Thanks!

The original story for this recipe also had a recipe for Buttermilk Ice Cream. The space limits won't let me paste in the recipe, but you can click on the link at the top and get it. Here are the ingredients:6 egg yolks3/4 cup sugar1 teaspoon vanilla extract1 1/2 cups heavy cream1 vanilla bean1 1/4 cups buttermilk1/2 teaspoon lemon zestHeavy pinch of saltBasically, you make it like any ice cream base, but don't heat the buttermilk! Add it to the custard after it has cooled

Serve with biscuit, as recommended!

A similar dish used to be served at the restaurant attached to the "Mansion on Forsyth Park" in Savannah. It involved a just-out-of-the-oven biscuit cut in half and served with vanilla ice cream, warm gingery peaches and caramelized pecans drizzled on top. It was seriously one of the best desserts I've ever eaten in my life. I'm going to try this on top of a warm biscuit and see if it compares!

Excellent, thank you! My experience/taste: took much longer for amber color in caramel, perhaps needed a higher flame. I'd go with a little less salt on the pecans. Used coarse sea salt for everything. Careful not to overwhip the cream lest it turn to butter, but don't think whipped cream adds much to the dish (personally just not a fan). Used canola instead of peanut oil. Came together really nicely, thanks again.

7/24/16 For my last meal, I want this sauce and the pecans on vanilla ice cream....the peaches are a bonus (I only sliced them and tossed them with a little sugar to develop the juices). Do make extra pecans because they will disappear from the counter as they are cooling. The sauce is a little thin, so it goes a long way......which is really good, because this creamy, salty, bourbony sauce is killer!

In Step 3, is the "ice cream" a missing ingredient, or something else altogether?

I assume one uses vanilla ice cream for this? Although I think it would be quite tasty with coffee ice cream, too!