Bourbon-Nectarine Ice Cream Sundaes with Pound-Cake Croutons

Name: Bourbon-Nectarine Ice Cream Sundaes with Pound-Cake Croutons
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 79 milliliters bourbon; 1 Tbsp fresh lemon juice; 118 milliliters light brown sugar; 6 firm, ripe yellow nectarines cut into thin wedges; 227 grams all-butter pound cake, cut into 1/2-inch cubes; 4 Tbsps unsalted butter; 2 vanilla ice cream

You can never have too many dessert recipes, so give Bourbon-Nectarine Ice Cream Sundaes with Pound-Cake Croutons Head to the store and pick up bourbon, lemon juice, brown sugar, and a few other things to make it today. Summer will be even more special with this recipe. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

Preheat the oven to 37

Equipment you will use

Oven

In a large skillet, melt 1 tablespoon of the butter.

Ingredients you will need

Butter

Equipment you will use

Frying Pan

Add the pound cake and toss to coat.

Ingredients you will need

Pound Cake

Spread the cubes on a baking sheet and bake for 15 minutes, until toasted.

Ingredients you will need

Spread

Equipment you will use

Baking Sheet

Oven

Meanwhile, wipe out the skillet.

Equipment you will use

Frying Pan

Add the remaining 3 tablespoons of butter and the nectarines and cook over high heat, stirring occasionally, until the nectarines are slightly softened, about 5 minutes.

Ingredients you will need

Nectarine

Butter

Add the brown sugar and stir to melt.

Ingredients you will need

Brown Sugar

Remove the skillet from the heat.

Equipment you will use

Frying Pan

Add the bourbon and lemon juice. Tilt the pan slightly and carefully ignite the alcohol. Cook over moderate heat until the nectarines are softened and the sauce is slightly thickened, about 10 minutes.

Ingredients you will need

Lemon Juice