Peach Sundaes With Bourbon-pecan Sauce
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | August 1991 | 1 | Servings | |
INGREDIENTS
| 1 | T | Fresh lemon juice |
| 3 | Firm ripe peaches, about 1 | |
| 1/4 pounds | ||
| 6 | T | Unsalted butter, 3/4 stick |
| 1/2 | c | Firmly packed golden brown |
| sugar | ||
| 3 | T | Whipping cream |
| 1/2 | c | Toasted pecan pieces |
| 1 | T | Bourbon |
| 1 | pt | Vanilla ice cream |
INSTRUCTIONS
Place lemon juice in medium bowl. Peel and pit peaches. Slice thinly into bowl; toss to coat with lemon juice. Melt butter in heavy saucepan over medium heat. Add brown sugar and stir until mixture thickens and bubbles. Add cream 1 tablespoon at a time and stir until sugar dissolves and sauce is thick and smooth, about 3 minutes. Stir in peaches, pecans and bourbon. Cook until sauce is heated through, stirring constantly, about 1 minute longer. Scoop ice cream into bowls. Spoon sauce over and serve. Serves 4. Bon Appetit August 1991 Converted by MC_Buster. Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 1943
Calories From Fat: 1345
Total Fat: 154.3g
Cholesterol: 352.2mg
Sodium: 367.1mg
Potassium: 1740.8mg
Carbohydrates: 135.3g
Fiber: 15.7g
Sugar: 104.8g
Protein: 21.8g