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Peaches in Brown Sugar and Rum Sauce with Ice Cream

Peaches in Brown Sugar and Rum Sauce with Ice Cream

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  • 1/4 cup (1/2 stick) unsalted butter
  • 6 tablespoons (packed) golden brown sugar
  • 3/4 teaspoon ground cinnamon
  • 6 ripe peaches, peeled, halved, pitted, each cut into 8 wedges
  • 2 teaspoons vanilla extract
  • Vanilla or peach ice cream

Recipe Preparation

  • Melt butter in heavy large skillet over medium heat. Add sugar and cinnamon and cook, stirring often, until sugar begins to dissolve (mixture may clump together). Add peaches and vanilla. Sauté until peaches are tender, stirring occasionally, about 4 minutes. Remove skillet from heat. Stir in rum. Return skillet to heat and cook until sauce thickens, stirring frequently, about 2 minutes. Spoon peaches and sauce over ice cream.

Recipe by Tracey MedeirosReviews Section

Grilled Peaches With Cinammon Rum Sauce

I’m a little sad that summer is coming to a close, as much as I’d like to say I’m going to miss grilling, I’m not going to get a chance to miss it because we never get winter out here. But for all you folks that actually get four seasons, these grilled peaches are for you!

Peaches are on a amazingly good sale this weekend, so I had to stock up and make one of my favorite desserts on the grill. I’m normally a huge peach cobbler fan, these grilled peaches are the next best thing!

The smokiness from the grill along with this cinnamon rum glaze I threw together is perfect for Labor Day, the holiday where summer starts winding down, and we start celebrating the season of PSL’s…

This has a summer meets fall vibe to it, with granola topped over it and a scoop of vanilla ice cream, it feels like a grilled peach cobbler. And if you’re in the entertaining spirit this long weekend, these grilled peaches with rum sauce smothered all over them are perfect!

If you want to make this a tad bit more boozy for the adults, I highly recommend letting your peaches soak in rum overnight to make them drunken grilled peaches, plus you’ll have some peach flavored rum to make cocktails too!

Also, I’m super excited that fall is around the corner, I want to know what your favorite meal, or way to transition from summer to fall?!

Homemade Peach Pie

I know that summer is in full swing when peaches start to show up at the farmer’s market. These round, fuzzy, scrumptious fruits taste like a bit of summer heaven. They are sweet and juicy and make some of the best homemade pies I have ever had. Use this pie filling to fill these incredible Air Fryer hand pies, which you can bake in the oven as well. The combination of sugar, spices, and peaches is absolutely splendid in this homemade peach pie.

This peach pie is the perfect dessert after everything from a backyard BBQ to a fancy Sunday dinner. The flakey crust is tender and full of flavor. You can make your own crust, which I highly recommend. Or if you are in a hurry use store-bought crust and get wonderful results too. The key is to use fresh, ripe peaches which I will explain how to find below. Even if you are not a big pie baker, you have to make this homemade peach pie! It is easy, and so worth any effort.

Grilled Peach and Buttered Rum Sauce

The Peach dessert is not a complicated recipe to follow nor does it take much time. This is one that is worth the slight bit of effort to really surprise your guests. Start with the sauce before dinner and then set it aside till after dinner.

You need

  • 2 peaches, quartered
  • 4 plums, sliced in half
  • 100 g each: strawberries, blueberries, raspberries
  • 4 tbsp brown sugar
  • 1 tsp vanilla extract
  • 1 tsp cinnamon
  • 1 tbsp lemon juice
  • 1 tsp lemon zest
  • 4 tbsp rum
  • granola, ice cream, almonds, pistachios, sour cream, pancakes, scones or Greek yogurt, for serving

Peach Rum Sauce recipes

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Peach Cobbler: It may seem a bit un-American, but I'm not a huge fan of pumpkin pie. I don't. ( more )

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Prep: 20m Cook: 45m Servs: 6

Hey if you are not in a mood to cook. then you can also buy Cremica Mayonnaise sauce. ( more )

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Don't know if it's 'correct' or authentic but it's good. Hubby had me make a batch to can. . ( more )

Combine all ingredients in food processor &amp puree. Simmer in saucepan over medium low h. ( more )

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  • 3 cups coarsely pureed very ripe peaches (about 5 small or 3 large)
  • 1 cup lightly packed dark brown sugar
  • 1 cup granulated sugar
  • 6 tablespoons whiskey
  • 2 teaspoons freshly grated lemon zest

Combine the peaches, brown sugar, granulated sugar, whiskey, and lemon zest in a large, heavy-bottomed pot. Bring to a boil, stirring to dissolve the sugar. Reduce the heat and simmer, stirring occasionally, until the sauce has thickened, 20 to 25 minutes.

Remove the pot from the heat. To preserve the sauce, ladle it into hot sterilized jars and process them in a hot water bath for 10 minutes. Otherwise, store the sauce in the refrigerator for up to a month.

8 Saves

3 Saves

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not a fan of this much sugar - just way tooooo sweet, both the sauce and the breadpudding

I used it with crumbled plain cake ( large-ish pieces), chopped walnuts, bananas, stewed peaches, pears, pineapple and vanilla ice cream. After mixing all the above I drizzled the sauce in the mixture and poured it on top in a pattern. The dessert was a BIG hit !

Such ease and so delicious!!

Simple, quick and tasty -- my three prerequisites for a top notch dish. I entertained my guests by lighting the rum and making the sauce a flambe'(this gets rid of the alcohol some reviewers complained about). I ladled the sauce over thick pound cake slices that had been quickly pan grilled in butter. Then topped each slice with a dollop of homemade whipped cream -- a slice of heaven! Pun intended.

Just made this sauce in advance to accompany the Chocolate Chip Bread Pudding, which I will make tomorrow. The sauce is good, however, I would cut the rum down by half next time. It was much too strong for my taste, so I boiled the sauce a bit after adding the rum to try to cook off some of the alcohol. It improved, but I still think I would half the rum on my next go. That said, it is pretty tasty.

SOOOOO GOOOOD. Made this with the chocolate cip bread pudding and it was amazing. Would have thought we were at a 5 star restaurant! I followed the recipe to a tee - with the exception of cooking the rum and vanilla a bit to let the alcohol "bite" burn off. I also made this before company cam over and then heated it up just a few minutes before needed. Would be very yummy over vanilla ice cream too! Love it!

Absolutely delicious! I made this for a crowd and everyone, adults and kids, loved it. (Kids had vanilla ice cream instead of Rum Sauce). I am making it again for another crowd this weekend!

This is a lovely and simple recipe. It's nice with bourbon as well! I used Mexican Vanilla and doubled the amount written, and it was phenomenal. This is definitely a keeper!

I made this using banana rum and used it as a glaze for banana empanadas. It was fantastic!

I make this every year for the holidays and get rave reviews every time! Very easy to prepare and high in taste. Since we don't like a strong rum flavor, we use less alcohol and nobody knows the difference, it's fabulous! Leftover sauce would be great on ice cream but we never have any :)

I toyed with the measurements, changed some amounts to taste. But either way, this sauce got rave reviews. It was delicious.

Wow. I'm licking the spoon as I write! Very very delicious. It's great on vanilla ice cream. I did not have any unsalted butter, so I used regular and replaced half of it with cream as suggested by other reviewers. Again, wow!

Great sauce! Thanks to other reviewers I used only 1 stick of butter and added half cup of whipped cream and it was great! Also used Bacardi Spice rum and increased Cinnamon. Leftovers will be great on ice cream! This can be reheated well in microwave.

This was amazing! I made it to accompany a caramel pumpkin bread pudding for a party and the first person to try it was literally pushing the sauce the rest of the evening, flagging people down to make them try it. I made more sauce than pudding, and once the pudding was gone everyone started dumping it in their drinks. It can easily be made ahead of time, but does need to be reheated (even the microwave will work) because it solidifies when cold. It's also scrumptious over ice cream.

Cut butter in half, at least, and the same for rum, and the sauce is still awesome, a keeper.

After adding the rum and vanilla I also added 1/2 cup of half & half. Made the texture smoother.

Gingered Peaches and Ice Cream

It’s funny. I trained as a pastry chef in France, and while I do love something sweet at the end of the meal, even at my restaurant we only have one dessert on the menu, our warm skillet chocolate chip cookie. Don’t get me wrong, when that passes by in the restaurant, it catches everyone’s attention and IT IS GOOD! But, now and then, on a hot summer evening, I there’s something so good about using fresh produce, sautéing it get some of the delicious juices out and serving it over some excellent vanilla ice cream (also what we use on the chocolate chip cookie).

This week, I have Gingered Peaches and Ice Cream for you. I picked up some ripe peaches from my local farmers market and they were too perfect not to use for this purpose. I’m a big proponent of using good quality ice cream though. I belong to the camp of the full fat, really good stuff. I think it should be the coat your mouth it’s so creamy stuff. There’s just something so different about it and I think it makes a huge difference taste wise. I also think you end up eating less of it and it is significantly more satisfying (though Becca my registered dietitian can speak more to this below).

I digress, back to the peaches because they are truly the star. We are in prime peach season right now so they should be perfectly ripe. If you ate one on its own, the juice would drip down your hand it’s so juicy. I chose to flambé the peaches with a touch of rum and sweet basil because well why not? If you are serving this to a crown with kids, you can skip this step or make two batches and add a touch of brown sugar to help form more of sauce. The other substitution I would make or offer is if you are vegan or dairy free, you can always use coconut butter instead of regular butter and substitute the ice cream with your favorite sorbet or non-dairy vanilla ice cream. Otherwise, enjoy! And with that, here’s Becca for some nutrition facts.

Notes from Becca:

Thanks Chef! I agree, the good quality ice cream, i.e. the full fat stuff, definitely has a certain mouth feel, a quality that coats your tongue, and often leads to satisfaction of the craving sooner. It’s interesting to watch food and nutrition trends and research intersect. During the 90’s the research recommended decreasing fat intake. However, this led to increased sugar additions to processed foods and therefore increased sugar intake. The initial research was actually based off inaccurate information, but I won’t get started on this as it’s an entirely different argument about media misrepresentation of nutrition research. I will say that as a dietitian, most of us continue to recommend full fat unless someone is watching their calorie intake. If we are speaking about full fat dairy in particular, often you consume much less of the full fat food because you end up more satisfied. In the end, that’s what we want, everyone to be more satisfied with dish/food item we actually wanted to eat in the first place than the low fat substitute right?

Eat Well With Ming: Did you know peaches are a good source of vitamin c, important for both collagen formation for your skin and antioxidant properties?

Allergy Free Note:shellfish free, fish free, peanut free, tree nut free, gluten free, soy free, egg free

Gingered Peaches and Ice Cream

½ tablespoon butter
1 tablespoon fresh ginger, minced
2 ripe peaches, skin on, halved, pitted and sliced thinly
1 tablespoon rum
2 scoops of your favorite good quality vanilla ice cream
Fresh sweet basil, chiffonade

*Note, if making for children, add 1 tablespoon brown sugar instead of the rum

1. Add butter to a sauté pan and bring to medium heat. Melt butter and add the ginger to soften. Sauté to take the rawness out, about 1-2 minutes.
2. Add the peach slices to the melted butter and sauté. Once they start to soften and are about 50% softened, add the rum. Be careful as the rum might light on fire. It will subside quickly though.
3. Scoop the ice cream into your desired glasses. Quickly add the peaches on top, it will melt the ice cream quickly since they will be warm. Top with basil and get ready to enjoy quickly :)