Warm fruit desserts with ice cream are definitely satisfying. This one, with a delectable brandied pecan sauce, is a real winner. My friend (and fellow gourmand) Edward Eglowsky says he could have these peaches for breakfast, lunch, and dinner. Here’s the recipe, Ed.
Recipe information
Yield
serves 4
Ingredients
PECAN SAUCE
PEACHES
Preparation
Step 1
Prepare the sauce by melting the butter in a saucepan. Add the pecans and sauté over medium heat for about 3 to 4 minutes, until lightly toasted and fragrant.
Step 2
Add the agave nectar, cream, brandy, amaretto (if using), and nutmeg. Stir and simmer until just slightly thickened, 1 to 2 minutes. If necessary, the sauce can be reheated prior to serving.
Step 3
To grill the peaches, preheat the grill or grill pan. Make sure your grill is very clean and hot. Mix the butter and cinnamon together in a bowl. Brush each peach half on both sides with a bit of the melted butter mixture. Grill the peaches with cut-side down first, until slightly scorched by the grill on each side. Do not overcook or they will be mushy.
Step 4
To serve, place 2 peach halves on each serving plate and spoon some hot pecan sauce over them. Serve with a scoop of vanilla ice cream or frozen yogurt.
