What I'm Cooking This Weekend . . .

I'm a strong supporter of Dessert-especially when it's simple to make but tastes like you've spent all day in the kitchen. Grilled Peaches w/ Vanilla Ice Cream & Bourbon Caramel Sauce is one of those desserts. And with peach season winding down, this may be your last chance to try this delightful dessert before the year is out. Ripe peaches work best-but even rock hard peaches become soft and sweet while on the grill. The bourbon caramel sauce is VERY EASY to make and any leftovers can be used as a topping over cake, popcorn or eaten by the spoonful, (my favorite way of eating it). If you decide to make your ice cream from scratch, you my Hero. If not, don't be shy about buying your favorite brand from the local grocer.

Enjoy this Sweet Summer Treat!

Chef Jenn

Grilled Peaches w/ Vanilla Ice Cream & Bourbon Caramel Sauce

Recipe by Jennifer Hill Booker

Yields 8 servings

Ingredients

4 large fresh peaches, halved and pitted

1 tablespoon canola oil (or any neutral-flavored oil)

8 scoops vanilla ice cream

1 cup Bourbon Caramel Sauce, recipe below

Directions:

1. Heat grill to medium-high heat.

2. Brush the cut sides of the peaches with oil.

3. Place the peaches cut-side-down on the grill and cook for 3-4 minutes, or until they are lightly charred.

4. Turn and cook an additional 3-4 minutes.

5. Transfer peaches to serving bowls, cut-side-up, being careful to save the peach juice that has gathered in the well of the cut peach.

6. Top with ice cream and a liberal drizzle of Bourbon Caramel Sauce. Enjoy!

Grill pan method: You can also make this recipe using an electric grill or on the stovetop with a grill pan over medium high heat.

Recipe by Jennifer Hill Booker

Yields about 2 cups

Ingredients:

1 cup granulated sugar

1/4 cup water

1/2 cup heavy whipping cream, room temperature

1/4 cup butter, room temperature

1 teaspoon vanilla extract

2 tablespoons good bourbon

1 teaspoon fine sea salt

Directions:

1. Combine the sugar and water in a medium sized heavy-bottomed sauce pan. Briefly stir to combine.

2. Place on to medium-high heat. Do not stir or touch the pan until the sugar has caramelized.

3. The sugar mixture will go from being completely clear, to light brown, to a light golden color, and then to darker shades of amber. Keep a close eye on the sugar, once it starts to darkens it will caramelize very quickly).

4. Once the sugar reaches a deep amber color, about the color of a copper pan, remove the saucepan from the heat and slowly whisk in the heavy cream. (The mixture will bubble and pop when the cream hits the hot sugar, so be very careful)

5. Add in the butter and whisk until combined. Add in the vanilla, bourbon and sea sea salt, and whisk until smooth and creamy.

6. Serve immediately over warm grilled peaches and vanilla ice cream.

Any leftover Bourbon Caramel Sauce can be kept in a sealed container in the refrigerator refrigerate for up to 2 weeks-if it lasts that long.