Grilled Peach & Bourbon Caramel Sundae Sauce

Grilling ripe peaches deepens their sweetness with a touch of smoke, a late-summer cookout classic. Swirled into bourbon brown-sugar caramel, they crown vanilla ice cream for a sundae made for Labor Day tables.

Serves 6 · 12 min prep · 15 min cook

Estimate for one serving

• 265 cal
• 2g protein
• 32g carbs
• 14g fat
• 2g fiber

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Ingredients

• 4 medium ripe peaches
• 1 tsp neutral oil
• 4 tbsp unsalted butter
• 1/2 cup light brown sugar
• 1/3 cup heavy cream
• 2 tbsp bourbon
• 1 tsp vanilla extract
• 1/4 tsp fine salt
• for serving vanilla ice cream
• 1/4 cup toasted sliced almonds

Instructions

1. 1Preheat a gas or charcoal grill to medium-high heat, about 400°F, and oil the grates lightly.
2. 2Halve and pit the peaches, brush the cut sides lightly with oil, and place them cut-side down on the hot grates.
3. 3Grill without moving until deep grill marks appear and the fruit softens slightly, 3–5 minutes, then flip and grill the skin side 1–2 minutes more.
4. 4Transfer the peaches to a cutting board, let cool a minute, then dice them into bite-size pieces, discarding skins if they slip off easily.
5. 5In a medium saucepan over medium heat, melt the butter, then stir in the brown sugar and cook until the sugar dissolves and the mixture looks foamy and caramel-colored, about 2–3 minutes.
6. 6Carefully pour in the heavy cream while stirring; the mixture will bubble vigorously—keep stirring until smooth.
7. 7Remove from heat and stir in the bourbon, vanilla, and salt; the sauce will thin slightly and smell fragrant.
8. 8Fold the diced grilled peaches into the warm caramel so every piece is coated.
9. 9Scoop vanilla ice cream into bowls and generously spoon the warm peach-bourbon caramel over the top.
10. 10Finish with a sprinkle of toasted sliced almonds and serve immediately while the contrast of hot sauce and cold ice cream is strongest.