Roasted Peach & Sweet Corn Sundae Sauce

Peak summer produce meets the sundae glass in this American-style sauce, where ripe peaches roast beside sweet corn until caramelized and jammy. Butter, brown sugar, and a splash of cream turn the tray into a warm topping for vanilla ice cream.

Serves 4 · 10 min prep · 22 min cook

Estimate for one serving

• 365 cal
• 5g protein
• 42g carbs
• 21g fat

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Ingredients

• 4 medium fresh ripe peaches
• 1 cup fresh sweet corn kernels
• 3 tbsp unsalted butter
• 1/3 cup light brown sugar
• 1/4 cup heavy cream
• 1 tsp vanilla extract
• 1/4 tsp ground cinnamon
• 1 pinch pinch of kosher salt
• 1 pint vanilla ice cream
• 1/4 cup toasted sliced almonds

Instructions

1. 1Preheat the oven to 425°F and line a small rimmed baking sheet with parchment.
2. 2Halve and pit the peaches, then cut into thick wedges; spread them on the sheet with the sweet corn kernels.
3. 3Dot the fruit and corn with the butter and sprinkle evenly with the brown sugar, cinnamon, and salt.
4. 4Roast until the peaches are caramelized at the edges, the corn is lightly charred in spots, and juices are bubbling, 18 to 22 minutes, stirring once halfway.
5. 5Transfer the hot roasted mixture to a blender or food processor; add the heavy cream and vanilla and pulse until you have a thick, spoonable sauce with some texture remaining.
6. 6Taste and adjust with an extra pinch of salt if needed; keep the sauce warm over low heat or rewarm gently before serving.
7. 7Scoop vanilla ice cream into four bowls and generously ladle the warm peach-corn sauce over the top so it melts into rivulets.
8. 8Finish each sundae with a sprinkle of toasted almonds for crunch and serve immediately while the contrast of cold ice cream and hot late-summer sauce is at its peak.