Nectarine Ice Cream Sundaes with Pound Cake Croutons
4 servings
4 tablespoons unsalted butter
8 oz pound cake (Entenmann's is what I used!), cut into 1/2 inch cubes
6 firm, ripe yellow nectarines, cut into thin wedges
1/2 cup brown sugar
1/3 cup Grand Marnier
1 tablespoon fresh lemon juice
vanilla ice cream
Preheat oven to 375. In a large skillet, melt 1 tablespoon of the butter. Add the pound cake cubes 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 over high heat, stirring occasionally, until the nectarines are slightly softened, about 5 minutes. Add the brown sugar and stir to melt. Remove the skillet from the heat. Add the Grand Marnier and lemon juice. Tilt the pan slightly and carefully ignite the alcohol. Cook over moderate heat until the nectarines are softened and the sauce is slightly thickened, about 10 minutes.
Scoop the ice cream into bowls and spoon the nectarines and sauce on top. Garnish with the croutons and serve right away.
Enjoy!
*A few notes: the recipe can easily be doubled, and don't be afraid to substitute fruits if nectarines don't look good...try peaches, plums, or apricots.
5 comments:
Yum! We made your zucchini oven chips for dinner last week. They were great!
OMG!! this sounds like my new summer dazzler dessert!!!! i can't wait to try it!
I can testify...this dessert was killer! Nothing like sauteed pound cake!
this opens up a whole new world of things to crouton ... cinnamon ice cream with raisin bread croutons ... spinach salad with cranberry muffin croutons ... wait, can i make brownie croutons!?
that sounds amazing. I've been craving pound cake.
Ooh - I had a new find at our farmer's market last weekend - Sangria Sorbet (up to 5% alcohol) - it's from a company in Brooklyn, they also have Cab, White Zin, Riesling, Champagne. So Yummy.
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