These sundaes are the perfect adult summer party pleaser. They’re super easy to make (um, hello store bought pound cake), and take seconds to make. Sautéeing the nectarines in the bourbon, sugar and lemon juice seriously transforms them and highlights their sweetness, while balancing it out with citrus and woodsy molasses flavors.

I can’t stress enough, though, to use a bourbon you also like to drink. And if you can’t find nectarines, peaches or apricots are great alternatives. But, honestly any fruit would work that’s on the hardier side — blackberries, strawberries would also work.

Recipe from Food and Wine.

Ingredients

4 tablespoons unsalted butter
8 ounces homemade (or store bought) pound cake, cut into 1/2-inch cubes
6 firm, ripe yellow nectarines, cut into thin wedges
1/2 cup light brown sugar
1/3 cup bourbon (whatever your favorite is to drink — Four Roses, Blanton's, Knob Creek and Basil Hayden are my husband's go to bourbons)
1 tablespoon fresh lemon juice
2 pints really good quality vanilla ice cream (Alden’s is our family’s favorite!)

Instructions

Preheat the oven to 375°.
Melt 1 tablespoon of butter (I like to use the microwave), and add to a large bowl. Add the pound cake to the bowl and toss to coat all the cubes with the butter. Spread the cubes on a baking sheet and bake for about 10-15 minutes, until toasted.
Add the remaining 3 tablespoons of butter and the nectarines to a skillet and cook over high heat, stirring occasionally, until the nectarines are slightly softened, about 5 minutes.
Add the brown sugar and stir to melt into the nectarines.
Remove the skillet from the heat, then 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. **If you’re concerned about the whole “adding the alcohol and lighting it on fire” just continue simmering until the liquid reduces and thickens up a bit.
Scoop the ice cream into bowls and spoon the nectarines and sauce on top.
Garnish with the croutons and serve right away.
**If you want to make the nectarines and pound cake croutons ahead of time, you can make them earlier in the day and store in the refrigerator. Warm up the nectarine mixture before assembling the dessert.

Have you made this recipe?I’d love to know! Leave a comment or recipe rating and tag me @amenuforyou on social media!

Bourbon-Nectarine Ice Cream Sundaes with Pound-Cake Croutons