Ingredients
Scale
For the roasted the peaches:
- 2 peaches- cut in half
- Extra virgin olive oil
- 1 Tbsp raw sugar
For the Salted Caramel: (You may use store bought if desired to save time!)
- 1/2 cup sugar
- 1 tsp honey
- 2 Tbsp water
- 1/4 tsp coarse salt
- 1/2 cup heavy cream
- 1/4 Tbsp butter
- 1 tsp bourbon (optional)
For the sundae:
- Turkey Hill’s all natural vanilla bean ice cream
- 1/4 cup salted caramel (homemade or store bought)
- 1/4 cup chopped pistachios
Instructions
Peaches
- Preheat your oven to 400F degrees. While the oven is pre-heating, wash and dry the peaches. Cut them in half and remove their stones. Lightly grease the bottom of a sheet pan with extra virgin olive oil and rub the peaches with olive oil as well. Place the peaches cut side down onto the sheet pan and sprinkle with raw sugar. Roast them in the oven for approximately 15 minutes, the peaches should be slightly soft to touch (not too soft) and the skin will look wrinkly. Once you remove the peaches from the oven, carefully peel off the skin. Using a spatula remove them from the sheet tray and place them on a plate to cool. For a little extra pizazz, one minute on a grill pan will provide additional color to the peaches.
Caramel
- Combine sugar, salt, honey and water into a saucepan. Cook over low/medium heat (do not stir!) until the sugar dissolves and turns dark amber in color. Remove from heat, slowly whisk in heavy cream and butter (and bourbon if desired). Return back to medium heat & cook until the temperature reaches 235-240 degrees. Let cool and pour into a glass bowl. If you have extras, store in an air tight container for several weeks.
To assemble:
- Scoop 2 (or more) scoops of Turkey Hill vanilla bean ice cream into a bowl. Place 2 peach halves into the bowl, drizzle with salted caramel and top with chopped pistachios. Grab a spoon and dig in!