This is how every Friday in August should end.
Bourbon, peaches, ice cream and toasted meringue? I mean, it really does not get better…or sweeter.
Like I said, it’s what every Friday night in August NEEDS. Well really, I wish every summer night could end with these…oh the deliciousness. I also wish that summer nights would never end (and 80 degree weather)…
I have always loved peaches, ever since I was a kid. I’ve also probably eaten two a day every single summer since first trying them. But until last week I had yet to have a really delicious peach this summer. All that changed, and basically my life was made right, when I bit into a sweet Colorado fresh peach last week. Oh my, YUM! All you kind commenters who left comments on this post saying how you love Colorado peaches, well I am happy to report that I finally found some AMAZING ones, and they have been making an appearance at all snacks and meals ever since. SO GOOD.
Clearly I’m a little excited about this whole peach situation, so in turn, I had to make something amazing with my perfectly ripe and perfectly sweet peaches.
I knew bourbon needed to be involved.
And some butter pecan ice cream.
And then well, the whole Baked Alaska thing went running through my brain and I was sold. Done and done.
Truth: I have actually been dreaming about this dessert since last August. Yeah, like a year ago. See, I was all excited to make this last year when the idea first came into my head, but I don’t know, something happened and then summer was over and all the sudden everything was pumpkin this, pumpkin that, and I forgot all about the recipe. Then when I was hiking the other day (all good recipe ideas happen on hikes) I basically went through the very same thought process I did a year ago, AND then I realized it wasn’t a new idea at all, it was the very same idea I had last year.
Man, you would think that by now I would learn to write all my ideas down on paper so I don’t forget them. My head is really not big enough to store all my thoughts, let alone all my recipes ideas.
UGH. When will I ever learn?!
Anyway, I was pretty much jumping up and down with excitement, I was finally going to get to make this dessert! No literally, I was squalling like a kid on Christmas morning.
What? Yep, fun (not to mention delicious) recipes like this REALLY get me excited.
SIDE NOTE: Speaking of exciting things, I got the best surprise in the mail the other day. A dress! Not just a dress, but a super cute dress that I had never seen. I thought it was adorable and had not a clue who the heck sent it. I sure as heck did not order it, so how did it arrive on my doorstep with my name on the bag and no note?
I wondered, and wondered, but after a good minute I figured out who sent it. There’s only one person I know that would send me a dress, and a cute one too…my younger brother Malachi’s girlfriend, Caitlin. I still have no idea why she sent it (but THANK YOU). She says there’s a note on it’s way. Guess I have to wait for it to find out.
Ahh, is she not the best or what? My brother knows how to pick um!
Caitlin she should probably be a personal shopper, cause she would pretty much KILL it. I’m telling ya, she’s good guys.
Ok, ok, ok, Side note over. Let’s get serious here.
So back to these mini bourbon caramelized peach baked Alaskas. They start off with the easiest no churn butter pecan ice cream, which yes, could definitely be it’s very own recipe. This ice cream is the best, and SO easy! Of course, if you want to skip this step and use store-bought ice cream, that works too, but homemade is where it is at. Once you have the ice cream frozen, you scoop out six large balls and place them in the freezer while you make a swiss meringue (YUM!). You then coat the ice cream in the meringue and place them back in the freezer to chill out a bit.
Once the ice cream has been in the freezer for an hour or so, you are good to start caramelizing those peaches (maybe even sneak in a shot of bourbon too… wink, wink).
Alright, so you have your warm bourbon and caramelized peaches that you place in individual bowls. Next you add the ice cream to the bowls and top with that delicious meringue coating and then… you fire away. YESSS. This is the best part, and ok, it is pretty fun. You will need a torch of some kind to toast the meringue. I stole my dad’s torch from the garage a few years ago and honestly you guys, I use it DAILY. Best food photography prop ever. And yes, it makes a KILLER meringue too.
So you torch the swiss meringue, sprinkle on the butter pecan oatmeal crumble (that you will make while the ice cream is freezing), grab a spoon and EAT. Don’t let it sit and melt! Eat that thing in all it’s glory and then lick the bowl clean!
Mini Bourbon Caramelized Peach Baked Alaska with Butter Pecan Ice Cream.
Servings: 6 Servings
Calories Per Serving: 1826 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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No Churn Butter Pecan Ice Cream
Meringue + Peaches
Ice Cream (OR USE STORE BOUGHT)
- Melt the butter in a large skillet set over medium heat. Add the pecans and maple, cook until toasted + caramelized, about 5 minutes. Remove from the heat and and let cool.
- Add the heavy cream, sweetened condensed milk and vanilla to the bowl of a stand mixer fitted with the whisk attachment (or use a hand held electric mixer). Whip until stiff peaks form. Fold in the cooled pecans and any butter left in the pan. Spoon the ice cream into a freezer safe container and freeze 6 hours or overnight.
Meringue + Peaches
- Line a baking sheet with parchment paper. Working quickly, place 6 large scoops of butter pecan ice cream spaced out on the baking sheet. Place the sheet in the freezer.
- Bring a large pot (big enough to place your mixing bowl over top) of water to boil. Whisk the egg whites and sugar together in the bowl of a stand mixer. Place the bowl of the stand mixer over the pot of boiling water and cook, stirring often, until the egg whites are very warm to the touch and the sugar has dissolved, remove the bowl from the heat. Whip the egg whites on high until stiff peaks form. Add in the salt and vanilla extract and whip to combine well. Cool slightly before using.
- Once the meringue is cool enough to use, remove the ice cream from the freezer. Working quickly, spread the meringue all around the top and sides of the ice cream. You want to make sure no ice cream is peaking through. Place back in the freezer for 1 hour or overnight.
- Meanwhile, make the crumble. Heat a large skillet over medium heat. Add the butter. Once melted, add the oats, pecans, brown sugar, vanilla and cinnamon. Cook, stirring occasionally until toasted. Remove from the heat and allow to cool. Crumble can be stored in an airtight container for up to 1 week.
- When ready to serve, combine brown sugar sugar, salt and peaches in a large bowl and toss to coat well. Heat a large skillet over medium-high heat. Add 1 tablespoon butter and once melted, add the peaches, cut sides down, and sprinkle with any remaining sugar mixture from bowl. Cook, turning peaches after 5 minutes, until sugar caramelizes and peaches are tender, 7 to 8 minutes.
- Add the bourbon and cook until reduced, about 1 minute. Add remaining butter and cook until thick, about 1 minute.
- Place the peaches in bowls and drizzle with any sauce left in the pan. Remove the ice cream from the freezer and place on the peaches. Using a kitchen torch, toast the meringue all over. Sprinkle with crumble and eat immediately!!
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*To make this recipe less involved, feel free to use store bought butter pecan ice cream and of course you can also omit the crumble...but I do not recommend that, and if you can make the no churn ice cream it is so good!! **Swiss Meringue adapted from Food 52.
Cause really, does that look like something you want to be missing out on?? NOPE.