Total time: 45 minutes
Note: Adapted from the book "From the Dining Car" by James D. Porterfield. Served by chef Kevin Langton on the Georgia 300.
1/2 cup chopped pecans
4 large peaches
Juice of 1 lemon
6 tablespoons ( 3/4 stick) butter
1/2 cup light brown sugar
3 tablespoons heavy cream
3 tablespoons bourbon
1 quart vanilla bean ice cream
Mint leaves for garnish
1. Heat the oven to 350 degrees. Spread the pecans on a baking sheet and roast until lightly browned, about 10 minutes.
2. Meanwhile, peel and pit the peaches, then cut them into 1-inch cubes and place in a bowl of water in which the juice of 1 lemon has been added to prevent discoloring. Set aside.
3. In a 2-quart saucepan over medium heat, melt the butter and brown sugar, stirring occasionally. Cook until the mixture is thick enough to adhere to the back of a spoon, about 3 minutes. Slowly add the heavy cream and stir until thick and smooth. Add bourbon and mix well. Drain the peach cubes and add them and the toasted pecans, reduce heat to a simmer and cook 15 minutes, or until the peaches have softened and the sauce is nicely thickened. Remove from heat.
4. Serve in dishes over vanilla bean ice cream and garnish with fresh mint leaves.
Each serving: 380 calories; 4 grams protein; 39 grams carbohydrates; 2 grams fiber; 23 grams fat; 12 grams saturated fat; 60 mg. cholesterol; 60 mg. sodium.
Recipe: Peach and pecan sundae
Sundae (Irfan Khan / Los Angeles Times)
We've upgraded our reader commenting system. Learn more about the new features.
Los Angeles Times welcomes civil dialogue about our stories; you must register with the site to participate. We filter comments for language and adherence to our Terms of Service, but not for factual accuracy. By commenting, you agree to these legal terms. Please flag inappropriate comments.
Having technical problems? Check here for guidance.