Grilled peach sundaes with caramel sauce

Preparation

Baking Directions:

To make the caramel sauce: Melt the butter in a medium, tall saucepan over medium heat.

Add the brown sugar and stir until melted and bubbling.

Cook, stirring often, for 2 minutes.

Gradually stir in the cream — it will bubble up, so be very careful that it doesn't overflow the saucepan.

Let cook, stirring often, until slightly thickened and reduced to about 1 cup, about 3 minutes.

Remove from the heat.

Stir in the vanilla and salt.

Let cool completely.

(The sauce can be stored at room temperature for up to 8 hours.

It will thicken more as it stands.)

Preheat the grill for direct cooking over medium heat (400 degrees).

To grill the peaches:Lightly brush the peaches all over with the oil.

Place on the cooking grate, cut-sides down, and cover with the grill lid.

Cook until the undersides are seared with grill marks, about 3 minutes.

Flip the peaches over and continue cooking, with the lid closed, until they are heated through and the juices are bubbling, about 3 minutes more.

Remove from the grill.

Let the peaches cool for a few minutes until they are warm, not piping hot.

For each serving, place 2 peach halves in a bowl.

Add a large scoop of ice cream and drizzle with about 2 ½ tablespoons of sauce.

Top with a dollop of whipped cream, if using, and a sprinkle of toasted almonds.

Serve immediately.

Tips:

Teresa's Tip:A toaster oven is a great appliance for toasting almonds, pine nuts, walnuts and other nuts because it won't heat up the house like a large oven does.

Preheat the toaster oven to 350 degrees.

Spread the almonds on the tray, and bake, mixing occasionally, until lightly browned and fragrant, about ten minutes.

(You can also spread the almonds on a baking sheet and toast them in a conventional oven at 350 degrees for the same length of time.)

Let cool completely.