Grilled Peaches, Vanilla Ice Cream & Homemade Caramel Sauce

By srumbel

It kind of tastes like Peach Pie Heaven but without all of the work, which is a wonderful bonus during the hot summer months, yes?
from jamiecooksitup.net

Ingredients

• Homemade Caramel Sauce
• 8 peaches
• butter, softened
• cinnamon sugar
• vanilla ice cream
• Homemade Caramel Sauce
• 3/4 C brown sugar
• 3/4 C sugar
• 1/2 C corn syrup
• 1/3 C butter
• 2/3 C whipping cream

Details

Cooking time 20mins

Preparation

Step 1

1. Make some Homemade Caramel Sauce (recipe and tutorial found here), or you could use store purchased caramel sauce.
2. Wash 8 ripe peaches. Make sure they are nice and soft. If the peaches are still firm, they aren't quite ripe yet.
3. Slice them in half and remove the pits.
4. Brush each peach half with a little softened butter and sprinkle them generously with cinnamon sugar.
5. Heat up a grill pan (or your outside grill). If you are using a grill pan, like I chose to do, you'll want to brush the pan with butter before you lay the peaches down. For an outdoor grill, lay a bit of tin foil out and brush it with butter before you lay the peaches on it. Make sure the grill (or grill pan) is set at a fairly low temperature. Mine was between medium and low. Let the peaches grill for about 5-8 minutes or until each peach has some pretty grill marks on it.
7. Place two peach halves into each serving bowl. Sprinkle them with more cinnamon sugar and scoop some vanilla ice cream into the bowl. Drizzle the whole thing with Homemade Caramel Sauce and serve.

Yield: 8 servings

Homemade Caramel Sauce
1. Find yourself a medium-sized sauce pan. Pour in 3/4 cup white sugar, 3/4 cup packed brown sugar, 1/2 cup corn syrup and 1/3 cup butter.
2. Turn the stove to medium heat. Stirring the ingredients together occasionally, allow the butter to melt and the sugars to dissolve. Keep stirring it now and then so it won't burn, and be sure to keep the heat on medium.
3. When the mixture comes to a full boil (it should take about 5 minutes to get there), then remove it from the heat and let it cool for 5 minutes.
4. Add 2/3 cup whipping cream. Whisk it in, until all ingredients are well combined.
5. The caramel will be pretty thin but will thicken up as it cools. I actually prefer it at room temperature...I like my sauce nice and thick. :) It's fabulous on ice cream or as a dip for apples.
Store leftovers in the fridge for up to a week.
Enjoy!


Yield: 2 Cups
Total Time: 10 minutes