Recipe courtesy of Katie Lee Biegel
Roasted Peach Sundae Sauce
Getting reviews...
- Level: Easy
- Total: 45 min
- Active: 10 min
- Yield: 1 1/2 cups
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 3 servings
- Calories
- 308
- Total Fat
- 11 g
- Saturated Fat
- 6 g
- Carbohydrates
- 54 g
- Dietary Fiber
- 4 g
- Sugar
- 49 g
- Protein
- 3 g
- Cholesterol
- 30 mg
- Sodium
- 690 mg
- Level: Easy
- Total: 45 min
- Active: 10 min
- Yield: 1 1/2 cups
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 3 servings
- Calories
- 308
- Total Fat
- 11 g
- Saturated Fat
- 6 g
- Carbohydrates
- 54 g
- Dietary Fiber
- 4 g
- Sugar
- 49 g
- Protein
- 3 g
- Cholesterol
- 30 mg
- Sodium
- 690 mg
Ingredients
Directions
- Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
- Lay the peaches out on the lined baking sheet and sprinkle with 2 tablespoons of the brown sugar. Roast until lightly caramelized and tender, 25 to 30 minutes. Let cool slightly.
- In a small saucepot, melt the butter over low heat. Add the honey, cinnamon, lemon juice, remaining 1 tablespoon brown sugar and a pinch of kosher salt. Add the peaches. Bring to a simmer and cook, stirring occasionally, until the liquid is slightly reduced, 3 to 4 minutes. Remove from the heat and stir in the vanilla extract. If the sauce is too thick, add 1 tablespoon of water. Serve warm over vanilla ice cream.
