Description
Juicy grilled peaches are topped with creamy frozen yogurt, decadent bourbon caramel sauce and crunchy maple cinnamon pecans – the perfect dessert on a hot summer day!
Ingredients
Scale
- 2 ripe peaches, cut in half lengthwise and pit removed
- 4 tablespoons extra virgin olive oil
- 1 cup sugar
- ¼ cup water
- ½ cup heavy whipping cream at room temperature
- ¼ cup butter at room temperature, cut into cubes
- 1 teaspoon vanilla extract
- 2 tablespoons bourbon
- 1 teaspoon fine sea salt
- 1 cup chopped pecans
- 2 tablespoons real maple syrup
- ½ teaspoon ground cinnamon
- 2 cups vanilla frozen yogurt or ice cream
Instructions
- Make the caramel sauce: Combine the sugar and water in a small saucepan, stirring to combine. Turn the heat to medium and let the sugar caramelize, without stirring, until it reaches a deep amber color, about 5-7 minutes.
- Turn off the heat and begin to slowly whisk in the heavy cream. Note the mixture will start bubbling intensely so be careful. Add in the butter and whisk until melted. Then whisk in the bourbon, vanilla and sea salt. Set caramel aside to cool down.
- Grill the peaches: Heat a grill or grill pan over medium heat. Brush the cut sides of the peaches with olive oil. Place the peaches, cut side down, on the grill for about 3-4 minutes, until char marks form and peaches are slightly softened. Set peaches aside.
- Make the maple pecans: Whisk the cinnamon into the maple syrup. Add the pecans and maple syrup to a small skillet over medium heat. Cook, stirring often, until the pecans are toasted and the liquid has evaporated.
- Make sure your caramel has cooled down some before serving so that the frozen yogurt does not melt too quickly. Serve each peach half topped with ½ cup of frozen yogurt, a drizzle of the caramel sauce and a handful of pecans.
- Cook Time: 18 minutes