One evening Ian and I were sitting out on our patio, relaxing after cleaning up dinner, and I thought there was only one thing that would make this night better – an ice cream sundae! Seeing as I’m not a huge ice cream fan, I decided I should follow my craving and see where it took me.
After rummaging around in the fridge my plan for an ice cream sundae was looking bleak, but then I noticed the peaches sitting on the counter. Bingo! Now I had something to work with! Three hours later our kitchen was filled with the most delicious smell of simmering cinnamon sugar bourbon peaches in the crock pot. Yum!
I let the peaches cool for a bit before scooping them onto my ice cream and sprinkling crushed candied pecans on top. I wasn’t sure what to expect of this concoction, but Ian and I both emptied our bowls in five minutes. I think that counts as a success!
Bourbon Peach Sundae
- 2 C. Peaches, sliced
- 1/4 C. Coconut sugar
- 2 Tbs. Bourbon
- 1 Tbs. Cinnamon
- Vanilla ice cream
- Candied pecans, crushed
- Place the peaches, sugar, bourbon, and cinnamon in a crock pot on low
- Cook for 3 hours
- Let cool slightly before adding it on top of vanilla ice cream
- Sprinkle the sundae with crushed candied pecans if desired
- Store leftover bourbon peaches in an airtight container in the fridge for up to two weeks.