Labor Day weekend might technically be our unofficial goodbye to summer, but apparently no one told the weather.
It’s going to be hot in the Upstate heading into the holiday weekend, which means I’m not quite ready for pumpkin spice, soup season or anything else that requires pretending fall has arrived. Give me one more weekend around the grill, something cold to drink and a dessert with a scoop of ice cream melting down the side.
These grilled peach and brown sugar pound cake sundaes are exactly that.
They’re easy enough to throw together after burgers or barbecue but feel a little more special than pulling a carton of ice cream out of the freezer. Fresh peaches get a quick turn on the grill, which makes them warm, juicy and slightly caramelized around the edges. Thick slices of buttery pound cake go on next, just long enough to pick up a little toast and those pretty grill marks.
Pile everything into a bowl with vanilla ice cream and a warm brown sugar bourbon sauce, and you’ve basically captured the end of summer in dessert form.
This is also a great recipe for entertaining because most of the work can be done ahead. Make the sauce earlier in the day, slice the peaches and pound cake, and have everything waiting when dinner is finished. You can even set out the toppings and let everyone build their own sundae.
And if you’re spending Labor Day weekend outside, this is one dessert that absolutely belongs out there with you. Just work quickly with that ice cream. September may be showing up on the calendar, but South Carolina summer clearly isn’t finished with us yet.
Grilled Peach & Brown Sugar Pound Cake Sundaes
Serves 6
Ingredients
For the sundaes:
• 3 ripe but firm peaches, halved and pits removed
• 2 tablespoons melted butter
• 2 tablespoons brown sugar
• 6 thick slices pound cake
• Vanilla bean ice cream
• Chopped toasted pecans, optional
For the brown sugar bourbon sauce:
• 4 tablespoons butter
• 1/2 cup packed brown sugar
• 1/3 cup heavy cream
• 2 tablespoons bourbon
• 1 teaspoon vanilla extract
• Pinch of salt
Directions
1. Heat a grill or grill pan to medium heat.
2. Brush the cut sides of the peaches lightly with melted butter and sprinkle with brown sugar. Place peaches cut-side down on the grill and cook for about 3 to 4 minutes, until softened slightly and caramelized. Flip and cook another 2 minutes. Remove and slice each half into wedges.
3. Lightly brush both sides of the pound cake with the remaining melted butter. Grill for about 1 to 2 minutes per side, watching carefully, until lightly toasted with visible grill marks.
4. To make the sauce, melt butter in a small saucepan over medium-low heat. Stir in brown sugar and heavy cream and cook for 2 to 3 minutes, stirring until smooth. Remove from heat and carefully stir in bourbon, vanilla and a pinch of salt.
5. Place one slice of warm grilled pound cake in each serving dish. Add several grilled peach slices and a generous scoop of vanilla ice cream. Drizzle everything with warm brown sugar bourbon sauce and finish with toasted pecans, if desired.
Serve immediately — preferably somewhere outside, with absolutely no discussion of fall until the ice cream is gone.
Have a recipe worth sharing? The Cook’s Corner welcomes submissions from home cooks, local residents, chefs, and restaurants throughout our community. Selected contributors may be contacted for a brief interview so we can share the story behind the dish. To submit a recipe or inquire about a collaboration, email thekitchencorrespondent87@gmail.com.
