Peach Bourbon Pecan Sundae Sauce

The Madness of March has come and gone. This weekend is the Final Four! Either Louisville, Wichita State, Syracuse, or Michigan will walk away Monday night with a national title. I picked Louisville to win it all in my bracket, but being a Big 10 alumnus, I find myself looking for a win from the Maize and Blue.

Like the end of a delicious meal, the end of the tournament needs a dessert. Did you know that Georgia is known as the Peach State?  With the Final Four in Atlanta, it is only appropriate to have a peach themed dessert to end the tournament. For this Peach Bourbon Sundae Sauce, you will need the infused peach bourbon I brought you a few weeks ago. If you are still in pain over your busted bracket, then make sure to make yourself a Bracket Buster Cocktail this weekend as well.

You can use any ice cream flavor that you like. For this one, Sally selected a pint of Ben and Jerry’s Peach Cobbler ice cream. For an easy serving method, dump the pint of ice cream into a bowl. Scoop on a few heaping spoonfuls of  warm Peach Bourbon Pecan Sundae Sauce and serve with a few spoons. I would like to say this serves 4, but let’s be honest my fiancee and I can easily take down a pint of ice cream between the two of us. So let’s say it serves two. Speaking of my fiancee, Sara and I will be getting married on the 13th, so next week there will be a wedding-inspired post before I take a little time off. Have a great Final Four Weekend!

 

 

Peach Bourbon Pecan Sundae Sauce

makes about 2 cups

 

4 tablespoons unsalted butter

2/3 cup chopped pecans

2/3 cup light brown sugar, packed

1/2 cup heavy cream

1/3 cup diced dried peaches

1/4 cup white corn syrup

1 tablespoon peach bourbon

1/2 teaspoon vanilla

1/8 teaspoon salt

In a medium saucepan melt the butter over medium heat. Add the pecans and cook over medium heat for about 5 minutes. The butter should begin to brown but not burn.

Add the sugar, cream, peaches, corn syrup, bourbon, vanilla and salt. Stir. Cook, stirring, over medium heat for 4 minutes. Remove sauce from heat and cool 5 minutes. Pour warm sauce over ice cream.

Photography ©Taylor Mathis

Recipe ©Sally James Mathis

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