PRALINE PEACH BROWNIE SUNDAES
No baking! Start with a purchased brownie, and dress it up with a luscious fruit topping.
Provided by Pillsbury Kitchens
Categories Dessert
Time 30m
Yield 6
Number Of Ingredients 9
Steps:
- In medium saucepan, heat brown sugar, whipping cream, margarine and cinnamon over low heat, stirring constantly, until sugar is dissolved and margarine is melted.
- Heat to boiling over medium heat, stirring constantly. Boil 5 minutes, stirring constantly. Remove from heat. Stir in vanilla, pecans and peaches. Cool 10 minutes.
- Place brownies in individual dessert bowls or plates. Top each with 1/2 cup ice cream and 1/4 cup sauce.
Nutrition Facts : Calories 640, Carbohydrate 74 g, Cholesterol 65 mg, Fat 7, Fiber 2 g, Protein 6 g, SaturatedFat 13 g, ServingSize 1 Serving, Sodium 270 mg, Sugar 60 g
GRILLED PEACH SUNDAES
These peaches with a hint of grill flavor are sweet and juicy. We serve them in a waffle bowl with ice cream. That's jackpot at our house. -Nancy Dentler, Greensboro, North Carolina
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 6 servings.
Number Of Ingredients 9
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.
Nutrition Facts : Calories 486 calories, Fat 21g fat (12g saturated fat), Cholesterol 60mg cholesterol, Sodium 157mg sodium, Carbohydrate 74g carbohydrate (53g sugars, Fiber 3g fiber), Protein 6g protein.
SPICY GINGER SUNDAES WITH FIVE-SPICE CRISPS
Instead of mixing cinnamon with sugar, Ree rings the changes by creating a Chinese five-spice sugar to flavor the crisps to garnish her sundaes. The use of sambal adds a little heat and extra piquancy to the caramel.
Provided by Ree Drummond : Food Network
Categories dessert
Time 1h
Yield 2 sundaes
Number Of Ingredients 15
Steps:
- Divide the ice cream between two bowls or sundae glasses. Top with the ginger caramel and coconut chips. Add the crisps to the edge of each bowl or glass and finish each with a dollop of whipped cream. Dive in.
- Melt the butter in a small saucepan over medium-high heat. Add the ginger and sambal and cook for a minute to release the flavor. Add the coconut sugar, cream and salt. Cook while whisking gently until thick and smooth, about 5 minutes. Remove from the heat. Use warm or cool and store in an airtight container in the refrigerator.
- Preheat the oven to 350 degrees F.
- Mix the sugar and five-spice powder together in a small bowl.
- Add the tortillas to a sheet pan and brush the tops with half of the melted butter. Sprinkle the tortillas with half of the sugar mixture. Flip and repeat with the remaining butter and sugar mixture.
- Bake until very crisp and golden, 15 to 17 minutes. Remove from the oven and let cool completely. Break apart and eat as a snack or with your favorite ice cream.
IMPERIAL PEACH SUNDAES
Categories Dessert Quick & Easy Peach Pine Nut Amaretto Summer Anise Bon Appétit
Yield Makes 6 servings
Number Of Ingredients 8
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 SUNDAE SAUCE
Found this one on the recipe wall at Wilson Farms in Lexington MA. I haven't tried this yet (I haven't come across good fresh peaches lately), but I definitely intend to. If you prefer, the oj can be subbed with orange liqueur or peach brandy.
Provided by Muffin Goddess
Categories Sauces
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 7
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.
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5/5 (2)Total Time 1 hr 35 mins
- Preheat oven to 375°F. Position oven rack in bottom third of oven. Unroll 1 piecrust on a lightly floured surface, and lightly brush top of piecrust with 2 tablespoons water. Unroll remaining piecrust, and place on top of crust on lightly floured surface. Roll stacked piecrusts into a 13-inch circle. Transfer to a large rimmed baking sheet lined with parchment paper. Refrigerate, uncovered, until ready to use, up to 15 minutes.
- Whisk together brown sugar, cornstarch, lemon zest, salt, and ground ginger in a large bowl until combined. Gently stir in peaches, vanilla, and lemon juice until peaches are fully coated. Arrange peach slices in an even layer in concentric circles on piecrust, starting from outside and leaving a 2-inch border around edges. Drizzle peaches with any remaining juices from bowl. Fold edges of piecrust over fruit, pleating as needed. Brush crust with cream; sprinkle crust and fruit with sparkling sugar.
- Bake in bottom third of preheated oven until filling is bubbling and crust is golden brown, about 50 minutes. Transfer baking sheet to a wire rack; let galette cool to room temperature, about 30 minutes. Serve with ice cream or whipped cream.
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