This is a simple but lip-smackingly delicious summer dessert. For a group, scoop ice cream into serving bowls and return to the freezer until dessert time. Slice the peaches instead of leaving them in halves, saute as usual, then spoon the whole shebang over the ice cream. If you slice the peaches ahead of time, be sure to sprinkle them with lemon juice so they don’t brown.
4 large ripe peaches or nectarines
8 tablespoons unsalted butter
1/2 cup firmly packed brown sugar
1/2 teaspoon ground cinnamon
Pinch of salt
Vanilla or butter pecan ice cream, for serving
Wash and dry fruit. Cut in half, removing pit. Over medium heat, melt 2 Tbsp. butter in grill pan. Place peaches cut side down in pan; leave in place until golden brown. Add remaining butter, brown sugar and cinnamon to pan, stirring until smooth. Cook peaches until warmed through, basting with glaze. Place in dessert bowl; top with generous scoop of ice cream. Drizzle with remaining glaze from pan.
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