Grilled Peach Sundaes featured in Martha Stewart Living
I'm so thrilled to be featured in the June issue of Martha Stewart Living. Ok ... so I guess one might say "mentioned" in the June issue of Martha Stewart Living. Either way, there's my name ... in Martha. Really it's my Instagram account that's highlighted @katiejacobsnashville. If you're not following, you should! It's just a feed of my everyday shenanigans: baking, styling and an occasional picture of my adorable peanut, "E."
The Instagram image they asked to feature is a shot of Grilled Peach Sundaes with Pecans and Salted Bourbon-Caramel Sauce. So YUM and totally amazing for summer.
I love grilling fruit. It brings out the natural sugars and adds a smokey sweet flavor to any dish. Plus it's super simple, healthy and has that wow factor perfect for entertaining. Pineapple with grilled chicken and Grilled Avocados with Pico de Gallo (recipe here) are my summer JAM. Add grilled peaches to that list! Topped with pecans and salted bourbon-caramel sauce, it will be your summer JAM too!
This is a great summer entertaining dessert because you can make the caramel sauce ahead of time, make some homemade vanilla ice cream (oh, sweet summertime) and throw the peaches on the grill while everyone if finishing up dinner.
Grab some peaches and fire up the grill because this dessert needs to be on your menu this weekend.
Grilled Peach Sundaes with Pecans and Salted Bourbon-Caramel Sauce 4 ripe peaches 3 tablespoons canola oil sea salt toasted pecans vanilla ice cream For the caramel: 1 cup sugar 1/4 cup water 2 tablespoons light corn syrup 3/4 cup heavy cream 4 tablespoons butter 1 teaspoon sea salt 1/4 cup bourbon
Cut the peaches in half and pit them. You can grill entire peach halves or cut them into wedges. Peeling the peaches isn't necessary for the grill, but you certainly can peel them, if you like.
Brush the cut side of the peaches with canola oil. Sprinkle with salt.
Prepare a gas or charcoal grill to medium heat (you should be able to hold your hand about an inch above the cooking grate for 3 to 4 seconds). Cook the peaches on all cut sides until grill marks show (about 7 minutes) and the peaches are tender but not falling apart.
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. 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.
To assemble: Place peach halves in serving bowls or glasses; scoop vanilla ice cream into each pit, sprinkle with pecans and drizzle salted bourbon-caramel sauce.