Nothing Says Summer-Lovin' Like...

Nothing says summer-lovin' quite like an old fashioned sundae. In need of a mid-week, summer, yummy treat, pick me up? Look no further!

Today’s must have dessert: Bourbon-Nectarine Ice Cream Sundaes with Pound-Cake Croutons.

This is a fabulous "grown-up" version of an ice cream sundae, made with lush nectarines cooked in bourbon. The best part: the crisp, buttery pound-cake croutons.

Ingredients:
4 tablespoon(s) unsalted butter
8 ounce(s) all-butter pound cake, cut into 1/2-inch cubes
6 firm, ripe yellow nectarines, cut into thin wedges
1/2 cup(s) light brown sugar
1/3 cup(s) bourbon
1 tablespoon(s) fresh lemon juice
2 pint(s) vanilla ice cream

Directions:

1. Preheat the oven to 375°. In a large skillet, melt 1 tablespoon of the butter. Add the pound cake and toss to coat. Spread the cubes on a baking sheet and bake for 15 minutes, until toasted.

2. Meanwhile, wipe out the skillet. Add the remaining 3 tablespoons of butter and the nectarines and cook over high heat, stirring occasionally, until the nectarines are slightly softened, about 5 minutes. Add the brown sugar and stir to melt. Remove the skillet from the heat. 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.

3. Scoop the ice cream into bowls and spoon the nectarines and sauce on top. Garnish with the croutons and serve right away.

Approx. 6 Servings; and only 30 minutes to Delish!

Credit: http://www.delish.com/recipefinder/bourbon-nectarine-ice-cream-sundaes-pound-cake-croutons-recipe

The Moonlit Twist: I imagine this recipe would also be delish if you switched out the nectarines for strawberries and used Grand Marnier instead of the Bourbon! Add a simple garnish of basil; and poof! Instant yummy!