Bourbon-Nectarine Ice Cream Sundaes with Pound-Cake Croutons

Bourbon-Nectarine Ice Cream Sundaes with Pound-Cake Croutons
Photo by Hallie Burton

Ingredients

  • 4 tablespoon(s) unsalted butter
  • 0.3333 cup(s) bourbon
  • 0.3333 cup(s) bourbon
  • 0.5 cup(s) light brown sugar
  • 2 pint(s) vanilla ice cream
  • 8 ounce(s) all-butter pound cake
  • 8 ounce(s) all-butter pound cake
  • + 7 more ingredients
    • 4 tablespoon(s) unsalted butter
    • 0.5 cup(s) light brown sugar
    • 1 tablespoon(s) fresh lemon juice
    • 1 tablespoon(s) fresh lemon juice
    • 2 pint(s) vanilla ice cream
    • 6 firm
    • 6 firm

Preheat the oven to 375°. In a large skillet, melt 1 tablespoon of the butter. Add the pound cake and toss to coat. Spread the cubes on a baking sheet and bake for 15 minutes, until toasted. Meanwhile, wipe out the skillet. Add the remaining 3 tablespoons of butter and the nectarines and cook ove...

View full recipe at Food & Wine

Comments

Variations on Bourbon-Nectarine Ice Cream Sundaes with Pound-Cake Croutons

  • Bourbon-Nectarine Ice Cream Sundaes with Pound-Cake Croutons
    • 2 pints vanilla ice cream
    • 6 firm, ripe yellow nectarines cut into thin wedges
    • 1/3 cup bourbon
    • 1/2 cup light brown sugar
    • +2 other ingredients


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