Dessert: Bourbon-Nectarine Ice Cream Sundaes with Pound-Cake Croutons

Recipe by Grace Parisi This is an excellent grown-up version of an ice cream sundae, made with lush nectarines cooked in bourbon. The best part: the crisp, buttery pound-cake croutons.

This recipe includes superfoods such as:

Lemon

Health benefits of Bourbon-Nectarine Ice Cream Sundaes with Pound-Cake Croutons

Lemons can help to prevent oxidative damage to the body, which women with PCOS are often susceptible to. Lemons are also rich in vitamin C, flavonoids, and other antioxidants. They can potentially support the immune system and have other health benefits. Lemons also have a low glycemic index, so they should not cause a rapid rise in blood sugar when consumed in natural form.

Ingredients

4 tbsp. unsalted butter
8 oz. all-butter pound cake
6 firm, ripe yellow nectarines
1/2 c. light brown sugar
1/3 c. bourbon
1 tbsp. fresh lemon juice
2 pt. vanilla ice cream

Instructions

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 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 bourbon 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.

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