This delicious dessert is the perfect ending to a beautiful summer and the peach season. Ready in minutes (when the caramel sauce is made in advance), this bourbon caramel sauce has so many applications, from this dessert to brownies or even coffee.
Bourbon Caramel Sauce
1 cup granulated (white) 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 bourbon
1 teaspoon fine sea salt
- Combine the sugar and water in a heavy-bottomed sauce pan. Briefly stir to combine.
- Turn the burner on to medium-high heat. Then — this is very important — do not stir or touch the pan until the sugar has caramelized. The sugar mixture will go from being completely clear, to a champagne color, to a light golden color, and then to increasingly darker shades of amber. (Keep a close eye on the sugar, as it darkens quickly once it begins to caramelize.) Once the sugar reaches a deep amber color (about the color of a copper penny), remove the saucepan from the heat and turn the burner off.
- Right away, begin to slowly and carefully pour the heavy cream into the sugar mixture, whisking as you pour to quickly incorporate the cream. (The mixture will bubble furiously when the cream hits the hot sugar, so be very careful!) Add in the butter and whisk until combined. Add in the vanilla, bourbon and sea sea salt, and whisk until combined.
- Serve immediately. Or let the sauce cool until it reaches room temperature (it will thicken considerably as it cools), then transfer the sauce to a sealed container and refrigerate for up to 2 weeks. Adapted from: Gimmesomeoven
*Feel free to heat the cream and butter up a bit in the microwave if you are in a hurry. It’s important both ingredients be room temperature (or warmer). If cold, they can cause the caramelized sugars to seize and clump up.
PEACHES:
Heat the grill or grill pan to medium-high. Brush the cut side of peaches with a neutral oil (avocado oil). Place the peaches cut-side down on the grill and cook for 3-4 minutes or until they are lightly charred. Flip the peaches and cook for an additional 2-3 minutes.
Transfer to a bowl cut side up. Top with ice cream and caramel sauce. Optional top with nuts, granola or mint.
