Best 8 Fresh Peach Sundae Sauce Recipes

GRILLED-PEACH SUNDAES WITH SALTED BOURBON-CARAMEL SAUCE

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.

FRESH PEACH SUNDAE SAUCE

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 SUNDAE SAUCE

Steps:

• Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
• Lay the peaches out on the lined baking sheet and sprinkle with 2 tablespoons of the brown sugar. Roast until lightly caramelized and tender, 25 to 30 minutes. Let cool slightly.
• In a small saucepot, melt the butter over low heat. Add the honey, cinnamon, lemon juice, remaining 1 tablespoon brown sugar and a pinch of kosher salt. Add the peaches. Bring to a simmer and cook, stirring occasionally, until the liquid is slightly reduced, 3 to 4 minutes. Remove from the heat and stir in the vanilla extract. If the sauce is too thick, add 1 tablespoon of water. Serve warm over vanilla ice cream.

GINGERED PEACH AND BROWN SUGAR SUNDAES

Steps:

• For mousse: Whisk first 3 ingredients in medium metal bowl. Set bowl over saucepan of simmering water (do not allow bottom of bowl to touch water); whisk constantly until candy thermometer registers 170°F, about 3 minutes. Remove bowl from over water. Add ginger and vanilla. Transfer mixture to processor and puree until fluffy, about 5 minutes. Pour puree into large bowl. Refrigerate until cool, about 20 minutes.
• Beat cream in another large bowl until stiff peaks form. Fold cream into egg mixture. Cover and freeze overnight.
• For sauce: Combine first 5 ingredients in heavy medium saucepan. Stir over medium heat until sugar dissolves and butter melts. Increase heat to high and boil until sauce thinly coats back of spoon, stirring occasionally, about 4 minutes. Cool slightly. (Mousse and sauce can be made 1 week ahead. Keep mousse frozen. Cover and refrigerate sauce. Before serving, stir sauce over low heat just until warm.)
• Spoon frozen mousse into 8 margarita glasses. Drizzle some warm sauce over each. Top with peaches and almonds.

IMPERIAL PEACH SUNDAES

Steps:

• Combine first 6 ingredients in heavy medium saucepan. Bring to boil over high heat, stirring until sugar dissolves. Reduce heat to low, cover partially, and simmer gently until peaches are tender, about 15 minutes. Cool completely in saucepan. Discard star anise. (Sauce can be made 1 day ahead. Cover and refrigerate. Bring to room temperature before using.)
• Scoop ice cream into dessert goblets. Spoon peach sauce over; sprinkle with pine nuts and serve immediately.
• *Brown star-shaped seedpods available at Asian markets and specialty foods stores and in the spice section of some supermarkets.

FRESH PEACH SAUCE

Steps:

• In a small saucepan, mix sugar, cornstarch and nutmeg; stir in water until smooth. Add peaches; bring to a boil, stirring constantly. Cook and stir 2-3 minutes or until thickened. Remove from heat; stir in extract. Serve warm.

GRILLED PEACH SUNDAES

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.

FRESH PEACH SAUCE

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.