Grilled pound­cake with peaches and whiskey caramel sauce

50 min­utes. Serves 6 to 8

Los Angeles Times - - FOOD & DINING -


1⁄ 3 cup whiskey

1 1⁄ 3 cups sugar 1⁄ 2 cup wa­ter

1 tea­spoon corn syrup

1 3⁄4 cups heavy cream 6 ta­ble­spoons ( 3⁄ stick)

4 but­ter 1⁄4 tea­spoon salt 1 1⁄4 tea­spoons vanilla ex­tract

1. Pour the whiskey into a small sauté pan, and place the pan over medium- high heat. Gen­tly and care­fully tilt the pan over the f lame to f lambé the al­co­hol ( the al­co­hol will catch fire). Im­me­di­ately re­move from heat and let the f lame con­tinue to burn; the f lame will self- ex­tin­guish when the al­co­hol is burned out of the whiskey. Set the whiskey aside.

2. In a large saucepan, com­bine the sugar, wa­ter and corn syrup, stir­ring un­til the sugar has the con­sis­tency of wet sand. Place the saucepan over high heat and cook un­til the sugar dis­solves and be­gins to boil. Do not stir the sugar, as this may cause it to seize.

3. While the sugar is cook­ing, com­bine the cream, but­ter and salt in a saucepan over medium heat. Keep an eye on the sugar while you’re heat­ing the cream to keep it from scorch­ing. Cook un­til the but­ter melts, stir­ring it into the cream. When the mix­ture has come to a sim­mer, re­move from heat.

4. Con­tinue to cook the sugar un­til it dark­ens to a rich caramel color, 7 to 10 min­utes — the sugar will darken quickly and no­tice­ably and will smell faintly nutty. Swirl the pan as the sugar dark­ens to judge the true color of the caramel ( the sugar may darken in patches if there are hot spots on the stove). Watch care­fully, as the sugar can easily over­cook at this point and burn.

5. As soon as the color is a rich caramel, re­move the pan from the heat and quickly add the cream mix­ture in a slow, steady stream. The sugar will bub­ble and steam as the cream is added; be care­ful as both the mix­ture and steam are very hot. Care- fully stir in the whiskey and vanilla.

6. Stir the caramel un­til it stops bub­bling, then re­move to a heat- proof con­tainer un­til needed. This makes about 2 ½ cups sauce.


1 pound­cake, cut into

thick slices

Spray oil

4 to 6 ripe peaches 1 pint but­ter pe­can or

vanilla ice cream Whiskey caramel sauce

1. Heat a grill over medium heat un­til hot. Spray the pound­cake slices on both sides with spray oil. Grill the slices on both sides un­til the slices are warm and toasted with de­fined grill marks, 1 to 2 min­utes on each side. Re­move from heat.

2. Halve the peaches, dis­card­ing the pits. Spray the cut halves with spray oil. Grill the cut sides un­til lightly soft­ened with de­fined grill marks, 2 to 3 min­utes. Re­move from heat.

3. To serve, place a toasted slice of pound­cake on each plate, and top with 1 to 2 peach halves and a scoop of ice cream. Driz­zle over the whiskey caramel sauce and serve im­me­di­ately.

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