Roasted Peaches and Shortbread Ice Cream Sundae
I wrote this post as part of the Plugrá Butter Brigade. Thanks, Plugrá, for sponsoring this post and for making my favorite butter!
My Plugrá summer patio party was a smashing success! Now it’s time to share the recipes I created for the occasion. Here’s the menu:
Appetizer: Chipotle Shrimp on Cheddar Sweet Potato Coins
Entreé: Chile Baked Salmon with Lime Butter
Dessert: Roasted Peaches and Shortbread Ice Cream Sundae
The whole meal was SLAMMIN’ and I can’t wait to share every recipe with you! But you know I had to share dessert first.
I love summer mornings when I can pack up my computer and headed to my local coffee shop to work. The environment at Jubala is great and the coffee is the best in Raleigh (so far. I’m working my way around just to be sure!) but that’s not the main reason I end up there every day. The main reason is PEACHES.
Is that a weird reason to go to a coffee shop? Whatever.
Every day Jubala posts special toppings for their house-made biscuits and liege waffles, and lately it’s been peaches, peaches, peaches. So I just come in every day and give them all my money. Go check out my Instagram feed if you want to heckle me about how much peach jam I have consumed.
I usually avoid creating my own fresh peach recipes, however, because peeling peaches is the WORST. The absolute worst. You’ll always get that one jerk peach — no matter how many times you blanch it and ice-water bathe it and paring knife it and throw it against the wall and stick it in the blender and set it on fire, the peel will only come off in microscopic pieces that bring half the peach flesh along with them. But I figured it out this time! I followed this method exactly and I BOUGHT EXTRA PEACHES. So when I got to a jerk peach, I just fed it to my husband and moved on to kinder, gentler peaches. Hey, it worked for me! And I’m so glad, because this sweet treat was a highlight of the party menu.
This Roasted Peaches and Shortbread Ice Cream Sundae is the perfect summer dessert and worth every bit of peach peeling. The roasted cinnamon-sugar peaches get soft and slightly caramelized under the broiler and give off this rich SYRUP, oh my gosh. The shortbread crumbles are tender and buttery. All of this on top of vanilla bean ice cream on the patio — especially after a long day of swimming and playing in the sunshine — is really what summer is all about. Enjoy!
from patio to pool!
One year ago: Red Wine Summer Sangria (and Sangria Slushies)
Two years ago: Gooey Chocolate Coconut Cream Skillet Cake
Three years ago: Sweet Orange Florentines
Four years ago: Elementary School Reunion Picnic!
Five years ago: Secret Garden Picnic!
Six years ago: Red Velvet Cupcakes with Cream Cheese Frosting
- 1 cup all-purpose flour
- 1/4 cup powdered sugar
- pinch of salt
- 1/2 cup butter
- 8 peaches, peeled and quartered
- 6 tablespoons butter, melted
- 6 tablespoons sugar
- 1/2 teaspoon cinnamon
- Make the shortbread. Preheat your oven to 350 degrees F. Line an 8-inch square baking pan with a foil sling. Process the flour, powdered sugar, and salt together for a few seconds before adding in the chunks of cold butter. Cut the butter into the flour mixture with about 6-8 pulses or until it looks like small peas. Press the mixture into the baking dish with the flat bottom of a glass or small dish. Bake for 20 minutes or until very lightly browning. Let cool completely on a wire rack. I remove my shortbread (using the sling) from the pan after just a few minutes to let it cool the rest of the way. When the shortbread is completely cool, break it into hunks.
- Roast your peaches: Line two baking sheets with foil sprayed with cooking spray. Arrange the peach quarters in a single layer (I separated mine so they weren't touching) on both baking sheets. Brush them well with melted butter. Mix the cinnamon and sugar together. Sprinkle all of the sugar/cinnamon mixture over the peaches (I even turned them and sprinkled it on their undersides). Broil the peach quarters about 5 inches from the heating unit, turning once, for about 10 minutes or until nicely caramelized.
- Assemble: Top vanilla bean ice cream with roasted peaches, syrup, and shortbread crumble. Enjoy!