Date Butter Tart
Christine Muhlke, Suzanne Goin
60 ratings with an average rating of 4 out of 5 stars
60
3 hours 30 minutes
Grilled-Peach Sundaes With Salted Bourbon-Caramel Sauce
- Total Time
- About 1 hour
- Rating
- Notes
- Read community notes
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Ingredients
Yield:Serves 4
- 4ripe peaches
- 3tablespoons peanut oil
- Sea salt
- 1cup whole pecan halves
- 1½tablespoons melted butter
- ¾teaspoon salt
- ¼teaspoon cayenne
- 1½tablespoons sugar
- 1cup sugar
- ¼cup water
- 2tablespoons light corn syrup
- ¾cup heavy cream
- 4tablespoons butter
- 1teaspoon sea salt
- ¼cup bourbon
- 1cup best-quality heavy cream
- 3tablespoons powdered sugar
- 1teaspoon vanilla
- ¼cup buttermilk
For the Peaches
For the Pecans
For the Caramel
For the Whipped Cream
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
1125 calories; 82 grams fat; 37 grams saturated fat; 1 gram trans fat; 29 grams monounsaturated fat; 11 grams polyunsaturated fat; 91 grams carbohydrates; 5 grams dietary fiber; 87 grams sugars; 7 grams protein; 997 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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For the Peaches
- Step 1
Prepare the peaches: Heat a charcoal grill while you bring a saucepan of water to simmer. Score the bottom of each peach with an X, then blanch for about 45 seconds, until skin near the X looks loose. Remove peaches with a slotted spoon and cool in a bowl of ice water. Peel the peaches. Then, with a paring knife, start at the stem of the peach and make a single cut around to the tip. Rotate hands in opposite directions, twist and free flesh from pit.
- Step 2
Lay the peach halves cut side up and brush lightly with peanut oil; sprinkle with salt. Place the peaches cut side down on grill (you can also use a stovetop grill pan set over medium heat) and cook until there are grill marks, about 2 minutes. Brush with oil and sprinkle with salt. Flip and grill the other side.
- Step 3
Make the pecans: Toss the first four ingredients in a bowl; spread on a nonstick cookie sheet and bake at 350 degrees for 12-15 minutes, or until nicely toasted. Remove and toss with the sugar.
For the Pecans
- Step 4
Make the caramel: Combine the sugar, water and corn syrup in a saucepan and bring to a low boil. Gently swirl the mixture in a circular motion (do not stir) and allow it to boil down until it is a deepamber caramel, at least 10 minutes. Carefully whisk in the cream, protecting your hand from the steam. Immediately whisk in the butter and continue to stir over low heat until mixture is smooth. Stir in salt and bourbon and whisk again. Remove from heat and allow to cool before using.
- Step 5
Make the whipped cream: Whip the cream until soft peaks form. Stir in powdered sugar and vanilla and whip to stiff peaks. Drizzle in the buttermilk and whip until incorporated. Refrigerate until ready to use.
- Step 6
To assemble: Place 2 peach halves in a bowl; scoop ice cream into each pit and add a dollop of whipped cream. Sprinkle with pecans and drizzle salted bourbon-caramel sauce over the whole shebang.
Private Notes
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Cooking Notes
Mike
In Step 3, is the "ice cream" a missing ingredient, or something else altogether?
Alyce Mantia Price
I assume one uses vanilla ice cream for this? Although I think it would be quite tasty with coffee ice cream, too!
M
The original story for this recipe also had a recipe for Buttermilk Ice Cream. The space limits won't let me paste in the recipe, but you can click on the link at the top and get it. Here are the ingredients: 6 egg yolks 3/4 cup sugar 1 teaspoon vanilla extract 1 1/2 cups heavy cream 1 vanilla bean 1 1/4 cups buttermilk 1/2 teaspoon lemon zest Heavy pinch of salt Basically, you make it like any ice cream base, but don't heat the buttermilk! Add it to the custard after it has cooled
catherine
We made this as written first because my hubby loves grilled peaches, but we keep coming back to just the pecans, bourbon caramel and ice cream. So good!
Adi
It’s very tasty with butter pecan ice cream.
Matthew
If am a frequent flyer on NYT recipes and am amongst those who are inspired by the recipes herein and use them as a platform for creativity and adjustments based on personal taste and what is on hand or in season. I loved this recipe and it was a huge hit when served to friends. Rather than make the corn syrup concoction, which was surely very good, I used real maple syrup, cream and butter. No bourbon so sloshed in some cognac. Pinch of cardamom and excellent result.
Charles
I cooked both the peaches and the pecans in my toaster oven-air fryer on air fry (separately). Worked very well!
Pam
I loved the bourbon sauce and didn't change a single ingredient, also I used it for another dessert. Irresistible!
Keerthi
Is there any part of this recipe that could be made ahead of time (maybe a day ahead). Thanks!
M
The original story for this recipe also had a recipe for Buttermilk Ice Cream. The space limits won't let me paste in the recipe, but you can click on the link at the top and get it. Here are the ingredients: 6 egg yolks 3/4 cup sugar 1 teaspoon vanilla extract 1 1/2 cups heavy cream 1 vanilla bean 1 1/4 cups buttermilk 1/2 teaspoon lemon zest Heavy pinch of salt Basically, you make it like any ice cream base, but don't heat the buttermilk! Add it to the custard after it has cooled
SeeBeth
Serve with biscuit, as recommended!
Tracy
A similar dish used to be served at the restaurant attached to the "Mansion on Forsyth Park" in Savannah. It involved a just-out-of-the-oven biscuit cut in half and served with vanilla ice cream, warm gingery peaches and caramelized pecans drizzled on top. It was seriously one of the best desserts I've ever eaten in my life. I'm going to try this on top of a warm biscuit and see if it compares!
ecd
It is a myth that all the alcohol burns off when mixed with something hot. https://www.drweil.com/diet-nutrition/cooking-cookware/does-alcohol-real...
I don't know if it is enough to be a problem for a child, but alcoholics in recovery should be cautious.
Gabe
Excellent, thank you! My experience/taste: took much longer for amber color in caramel, perhaps needed a higher flame. I'd go with a little less salt on the pecans. Used coarse sea salt for everything. Careful not to overwhip the cream lest it turn to butter, but don't think whipped cream adds much to the dish (personally just not a fan). Used canola instead of peanut oil. Came together really nicely, thanks again.
Starchgirl
7/24/16 For my last meal, I want this sauce and the pecans on vanilla ice cream....the peaches are a bonus (I only sliced them and tossed them with a little sugar to develop the juices). Do make extra pecans because they will disappear from the counter as they are cooling. The sauce is a little thin, so it goes a long way......which is really good, because this creamy, salty, bourbony sauce is killer!
Mike
In Step 3, is the "ice cream" a missing ingredient, or something else altogether?
Alyce Mantia Price
I assume one uses vanilla ice cream for this? Although I think it would be quite tasty with coffee ice cream, too!
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