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Jack’d Nectarine Ice Cream Sundaes with Pound Cake Croutons

This Jack Daniel’s inspired dessert will really blow you away. The sauce is what really puts this dish over the top. When you start off with a base of vanilla ice cream, add nectarines caramelized in brown sugar, and toasted pound cake croutons, you’d think you were already at the pinnacle of dessert goodness. But the JD sauce launches this treat into a whole other stratosphere. This was easily one of my favourite desserts I’ve made to date.

Happy Birthday Jack!


Jack’d Nectarine Ice Cream Sundaes with Pound Cake Croutons

Serves: 6


4 tablespoons unsalted butter
8 ounces pound cake, cut into 1/2-inch cubes
6 firm, ripe yellow nectarines, cut into thin wedges
1/2 cup light brown sugar
1/3 cup Jack Daniel’s
1 tablespoon fresh lemon juice
2 pints vanilla ice cream


  1. Preheat the oven to 375°. In a large skillet, melt 1 tablespoon of the butter, over Low heat. Add the pound cake and toss to coat. Spread the cubes on a baking sheet and bake until toasted, about 10 to 15 minutes.
  2. 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.
  3. Remove the skillet from the heat. Add the bourbon and lemon juice. Tilt the pan slightly and carefully ignite the alcohol. Cook over Medium heat until the nectarines are softened and the sauce is slightly thickened, about 10 minutes.
  4. Scoop the ice cream into bowls and spoon the nectarines and sauce on top. Garnish with the croutons and serve.