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Bon Appétit

Grilled Pound Cake with Balsamic Peaches

By Jan Esterly

4.3

(9)

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.

Recipe information

  • Total Time

    20 minutes

  • Yield

    Makes 6 servings

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

Preparation

  1. Step 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.

    Step 2

    Using electric mixer, beat whipping cream and remaining 1 1/2 tablespoons sugar in another large bowl until peaks form; refrigerate.

    Step 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.

TagsFruit DessertDessertPeachStone FruitFruitMintHerbs & SpicesNut Free5 Ingredients or Fewer30 Minutes or LessQuickEasyGrillingElectric MixerStand MixerSummerBon Appétit
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