Grilled Pound Cake with Balsamic Peaches |
|
 |
Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 6 |
|
Jan Esterly of Pittsburgh, Pennsylvania, writes: Even though it gets cold where I live, I love grilling outside year-round. I make this amazing recipe only during summer, when I can buy perfect peaches from the roadside stands like now. Jan also likes to serve these sweet-tart peaches with ice cream and waffles. Ingredients:
4 1/2 tablespoons (packed) golden brown sugar, divided |
3 tablespoons balsamic vinegar |
2 tablespoons chopped fresh mint |
6 ripe large peaches, peeled, cut into 1/2-inch-thick slices |
1 cup chilled whipping cream |
6 slices purchased pound cake |
3 to 4 tablespoons unsalted butter, room temperature |
Directions:
1. Prepare barbecue (medium-high heat). Whisk 3 tablespoons sugar, vinegar, and mint in large bowl to blend. Add peaches and toss gently to coat. Let stand at least 5 minutes and up to 30 minutes.
2. Using electric mixer, beat whipping cream and remaining 1 1/2 tablespoons sugar in another large bowl until peaks form; refrigerate.
3. Spread cake slices on both sides with butter. Grill until lightly browned. Arrange cake slices on 6 plates. Top each with peaches and syrup, then whipped cream.
|
|