- 4 (1/2-inch thick) slices pound cake
- 8 firm-ripe peaches, halved and pitted
- Vegetable oil, as needed
- 1 quart vanilla ice cream
- Raspberry sauce, recipe follows
- Toasted slivered almonds, for garnish
Preheat an outdoor grill or grill pan. Grill the pound cake, turning once, until slightly charred. Divide the slices among 4 plates.
Brush the cut sides of the peaches with oil and place on the grill, cut-side down. Grill until golden brown, about 2 minutes. Turn the peaches over and grill until almost soft, about 1 minute more.
Cut the peaches into about 1/2-inch thick slices.
Place a scoop of ice cream on each grilled pound cake slice. Top each with some of the sliced peaches, drizzle with the raspberry sauce, and sprinkle with the almonds. Serve.
1 pint fresh raspberries
3 tablespoons sugar, or more to taste
1 tablespoon fresh lemon juice
1 tablespoon Framboise, optional
Place all the ingredients in a food processor and process until smooth. Strain into a small bowl. Sauce may be refrigerated for 1 day.
Yield: 1 cup