When I had my parents over last week, I wanted to serve a dessert that screamed Summer. It also had to be simple and delicious. Ice cream is always a simple and welcomed dessert especially when it is accompanied by a gooey sauce and some seasonal fruit. The Saturn Peaches are out in abundance and incredibly flavorful and juicy so they were the perfect choice. This Praline Sauce is my secret weapon. Is it pronounced Praw-lin. Or Pray-leen? Anyway, it will have you licking the bowl and anything else it touches. Spoon, finger, countertop…
To grill the peaches simply wash, core, slice in half, brush with oil, sprinkle with brown sugar, and grill skin side down first then flip. It only takes a minute per side. Be sure your grill is greased and your exhaust fan is on if you are doing this inside. Caramelized sugar equals smoke. Outside no worries. Here they are. Beauties ain’t they. I know ain’t ain’t a word. It’s Texas talk. Learned it from my Dad.
1 1/2 cup light brown sugar, packed
1/2 cup white sugar
1 cup Buttermilk
1/2 cup unsalted butter
3 tablespoons Light corn syrup
1 teaspoon Baking soda
1 teaspoon Vanilla extract
1/2 cup Coarsely chopped pecans
Combine the sugars, buttermilk, butter, syrup, and baking soda in a heavy saucepan. Bring to the boiling point, then reduce the heat and simmer for 10 minutes, stirring occasionally. Remove from the heat and stir in the vanilla and nuts. Cool completely before serving. The sauce will thicken as it cools. Store leftovers in the refrigerator.
PS- This Thursday, July 17th is National Peach Ice Cream Day. So grab your canvas bags and hit the markets for all the makings of this recipe to celebrate in flavor.