Desserts

Somehow I ended up on Food & Wine's email list and almost unsubscribed, but am quite glad I didn't. I like getting random food related emails that make me want to go home and immediately start cooking!

The theme for a recent email I received was "adult ice cream sundaes." They had some amazing desserts featured that I can't wait to try...including the Roasted Pear Sundae and Bourbon-Nectarine Sundae. Below are the recipes, along with links to the website, in case you want more information...or to join the mailing list to also receive great recipe recommendations!



Roasted Pear Sundaes with Balsamic-Caramel Sauce
Total time: 45 min. Servings: 4

1 cup sugar
3 tablespoons water
1/2 cup heavy cream
2 tablespoons aged balsamic vinegar
2 large, firm but ripe Bartlett pears, cored and cut into 3/4-inch pieces
2 tablespoons unsalted butter, melted
Pinch of kosher salt
1/4 cup hazelnuts
1 pint vanilla ice cream

1. Preheat the oven to 425°. In a medium saucepan, combine the sugar and water. Boil over moderately high heat, without stirring, washing down any crystals that form on the side of the pan, until a deep amber caramel forms, 6 to 8 minutes. Remove from the heat and stir in the cream; the sauce will bubble up. Pour the caramel into a heatproof cup and let cool slightly. Stir in the balsamic vinegar; keep warm.
2. Heat a rimmed baking sheet in the oven. In a bowl, toss the pears with the melted butter and salt. Spread the pears on the hot baking sheet and roast, stirring once, until golden around the edges and tender, 15 minutes; transfer to a plate to cool.
3. Reduce the oven temperature to 350°. Spread the hazelnuts in a pie plate and toast for 7 minutes; transfer to a cutting board and coarsely chop.
4. Spoon the pears into bowls and top with vanilla ice cream. Pour the balsamic-caramel sauce on top, sprinkle with the hazelnuts and serve.

Bourbon-Nectarine Ice Cream Sundaes with Pound-Cake Croutons
Total time: 30min      Serves: 6

4 tablespoons unsalted butter
8 ounces all-butter pound cake, cut into 1/2-inch cubes
6 firm, ripe yellow nectarines, cut into thin wedges
1/2 cup light brown sugar
1/3 cup bourbon
1 tablespoon fresh lemon juice
2 pints vanilla ice cream

1. Preheat the oven to 375°. In a large skillet, melt 1 tablespoon of the butter. Add the pound cake and toss to coat. Spread the cubes on a baking sheet and bake for 15 minutes, until toasted.
2. Meanwhile, wipe out the skillet. 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. Add the brown sugar and stir to melt. Remove the skillet from the heat. 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.
3. Scoop the ice cream into bowls and spoon the nectarines and sauce on top. Garnish with the croutons and serve right away.

Enjoy!



~ Katie