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Grilled Peaches and Cream Dessert Recipe

Grilled Peaches and Cream Dessert Recipe

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Ingredients:

Serving

1/4 gallon french vanilla ice cream
1 pint peach sorbet (recommended : dreyer's whole fruit brand)
2 slightly under-ripened peaches , halved lengthwise and pitted
4 slices almond lb cake
canola oil , as needed
3 tbsp granulated sugar
1 tsp ground cinnamon
1/4 cup raw sliced almonds
4 sprigs fresh mint
nonstick cooking spray
1/2 cup unsalted butter
1/2 cup sugar
1 large egg
1 tbsp almond extract
1 1/2 tbsp water
1/2 cup all-purpose flour
1/2 cup ground almond meal
1 tsp baking powder
1/8 tsp salt
2 tbsp sliced raw almonds

Directions:

Preheat the grill to medium-high heat.
Allow the French vanilla ice cream and peach sorbet to soften at room temperature, until they can be scooped easily, approximately 20 minutes. Spread the vanilla ice cream along the bottom of a 9 by 13-inch baking dish, and layer it with the peach sorbet. Using a knife, swirl the 2 flavors together until the ice cream mixture has streaks of ice cream and sorbet. Cover the dish with plastic wrap and freeze until the ice cream firms up again, approximately 2 hours.
Brush the peaches and each side of the pound cake slices with canola oil and put them on the grill. Cook until heated through and obtain nice grill marks, approximately 1 minute per side for the pound cake and 2 to 3 minutes per side for the peaches. Remove the peaches from the grill to a cutting board. When cool, cut each piece into 4 wedges. In a small bowl, combine the sugar and the cinnamon, then sprinkle the cake and peaches evenly with the cinnamon mixture.
Add the sliced almonds to a dry skillet and put the skillet on the grill. Toast the nuts until they are golden brown and fragrant, tossing frequently, approximately 3 to 5 minutes.
To serve, put 1 piece of grilled pound cake on a serving plate. Arrange 4 wedges of grilled peach on top, and finish with a large scoop of the ice cream/sorbet mixture. Repeat with the remaining ingredients. Garnish them with a mint sprig and the toasted sliced almonds. Enjoy and eat safely, as this dessert tends to get pretty messy.
Almond Pound Cake:
Preheat the oven to 325 degrees F.
Spray a loaf pan with nonstick cooking spray.
In a stand mixer, cream together the butter and sugar on medium speed until light a fluffy, about 2 minutes. Scrape down the sides of the mixing bowl before beating in the egg. Add the egg and beat to incorporate, then beat in the egg yolk. Add the almond extract and water and beat until combined.
In a separate bowl, stir together the flour, almond meal, baking powder and salt. Add the dry ingredients slowly to the wet ingredients while the mixer is on low speed. Whip until just combined.
Pour the batter evenly into the prepared pan, and sprinkle with the raw almonds. Bake until a toothpick inserted in the center of the cake comes out clean, approximately 45 minutes. Rotate the pan halfway through the cooking time. Remove the cake from the oven and let it cool before slicing.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1005.41 Kcal (4209 kJ)
Calories from fat	543.05 Kcal
		% Daily Value*
Total Fat	60.34g	93%
Cholesterol	185.75mg	62%
Sodium	160mg	7%
Potassium	412.24mg	9%
Total Carbs	89.05g	30%
Sugars	77.2g	309%
Dietary Fiber	7.95g	32%
Protein	15.77g	32%
Vitamin C	13.4mg	22%
Vitamin A	0.3mg	9%
Iron	1.8mg	10%
Calcium	243.1mg	24%

Amount Per 100 g
Calories	320.22 Kcal (1341 kJ)
Calories from fat	172.96 Kcal
		% Daily Value*
Total Fat	19.22g	93%
Cholesterol	59.16mg	62%
Sodium	50.96mg	7%
Potassium	131.3mg	9%
Total Carbs	28.36g	30%
Sugars	24.59g	309%
Dietary Fiber	2.53g	32%
Protein	5.02g	32%
Vitamin C	4.3mg	22%
Vitamin A	0.1mg	9%
Iron	0.6mg	10%
Calcium	77.4mg	24%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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