Grilled Peaches with Caramelized Brandy Pecan Sauce

Name: Grilled Peaches with Caramelized Brandy Pecan Sauce
Yield: serves 4
Ingredients: 3 tablespoons unsalted butter or nonhydrogenated butter substitute; 3/4 cup pecan halves; 1/3 cup amber agave nectar; 3 tablespoons heavy cream or soy creamer; 2 tablespoons brandy; 1 tablespoon amaretto (optional); 1/4 teaspoon freshly grated nutmeg; 2 tablespoons unsalted butter or nonhydrogenated butter substitute, melted; 2 teaspoons ground cinnamon; 4 large ripe but firm peaches, cut in half and pitted; Sinfully Rich Vanilla Bean Ice Cream (page 82), Soy Vanilla Ice Cream (page 83), or Skinny Vanilla Bean Frozen Yogurt (page 83)

December 9, 2011

Warm fruit desserts with ice cream are definitely satisfying. This one, with a delectable brandied pecan sauce, is a real winner. My friend (and fellow gourmand) Edward Eglowsky says he could have these peaches for breakfast, lunch, and dinner. Here’s the recipe, Ed.

Recipe notes

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