Sunday, July 8, 2012

Rum-Peach Ice Cream Sundaes with Pound Cake Croutons

Drooling already aren't you! I don't blame you, this was a DELICIOUS after dinner treat! Think of it as a sweet, rich, flavorful party in my mouth! This is a grown up version of an ice cream sundae and it does not disappoint! OK, stop drooling, of course I'll share the recipe with you!

Serves 6

4 tablespoons unsalted butter
8 oz pound cake, cut into 1/2 inch cubes
6 ripe peaches, cut into thin wedges
1/2 cup light brown sugar
1/3 cup rum
1 tablespoon fresh lemon juice
2 pints vanilla bean ice cream

  1. Preheat the over to 350 degrees F. In a large pan, melt 1 tbsp of butter, add pound cake and toss to coat. Spread pound cake cubes on a baking sheet and bake until toasted. About 10-15 minutes.
  2. Meanwhile, add remaining butter to pan, toss in peaches and cook over high heat, stirring occasionally until the peaches are slightly softened.
  3. Add the brown sugar and stir to melt. Remove pan from the heat and add the rum and lemon juice. Tilt the pan slightly and carefully ignite the alcohol.
  4. Return pan to fire cook over medium heat until the peaches are softened and the sauce has thickened slightly, about 10 minutes.
  5. To serve, scoop ice cream into bowls and spoon peaches and sauce over the ice cream. Garnish with the pound cake croutons and serve immediately.