Bourbon-Nectarine Ice Cream Sundaes with Pound-Cake Croutons
Recipe from Food & Wine

This is an excellent grown-up version of an ice cream sundae, made with lush nectarines cooked in bourbon. The best part: the crisp, buttery pound-cake croutons.


Bourbon-Nectarine Ice Cream Sundaes with Pound-Cake Croutons
Hallie Burton

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Servings: 6
Prep Time: 30 mins
Total Time: 30 mins
Related Categories: Desserts, Fruit, Ice Cream, Pound Cake, Vanilla Ice Cream
 
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Ingredients
  • 4  tablespoons
    unsalted butter
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  • 8  ounces
    all-butter pound cake, cut into 1/2-inch cubes
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  • 6 
    firm, ripe yellow nectarines, cut into thin wedges
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  • 1/2  cup
    light brown sugar
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  • 1/3  cup
    bourbon
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  • 1  tablespoon
    fresh lemon juice
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  • 2  pints
    vanilla ice cream
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Directions
1.
Preheat the oven to 375 degrees. In a large skillet, melt 1 tablespoon of the butter. Add the pound cake and toss to coat. Spread the cubes on a baking sheet and bake for 15 minutes, until toasted.
2.
Meanwhile, wipe out the skillet. Add the remaining 3 tablespoons of butter and the nectarines and cook over high heat, stirring occasionally, until the nectarines are slightly softened, about 5 minutes. Add the brown sugar and stir to melt. Remove the skillet from the heat. Add the bourbon and lemon juice. Tilt the pan slightly and carefully ignite the alcohol. Cook over moderate heat until the nectarines are softened and the sauce is slightly thickened, about 10 minutes.
3.
Scoop the ice cream into bowls and spoon the nectarines and sauce on top. Garnish with the croutons and serve right away.
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