- Level: Easy
- Total: 25 min
- Prep: 15 min
- Cook: 10 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 644
- Total Fat
- 28 g
- Saturated Fat
- 11 g
- Carbohydrates
- 95 g
- Dietary Fiber
- 11 g
- Sugar
- 77 g
- Protein
- 10 g
- Cholesterol
- 78 mg
- Sodium
- 220 mg
- Level: Easy
- Total: 25 min
- Prep: 15 min
- Cook: 10 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 644
- Total Fat
- 28 g
- Saturated Fat
- 11 g
- Carbohydrates
- 95 g
- Dietary Fiber
- 11 g
- Sugar
- 77 g
- Protein
- 10 g
- Cholesterol
- 78 mg
- Sodium
- 220 mg
Ingredients
Raspberry Sauce:
Directions
- 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.
Raspberry Sauce:
Yield:
1 cup
- Place all the ingredients in a food processor and process until smooth. Strain into a small bowl. Sauce may be refrigerated for 1 day.
Looking for Something Else?
Related Pages
- Grilled Peaches with Cinnamon Sugar Butter Recipe
- Peach Melba Recipe
- Grilled Chicken Breasts with Spicy Peach Glaze...
- Stuffed French Toast with Pickled Peaches and...
- Sicilian Grilled Pork Loin with Agrodolce Grilled...
- Grilled Peach Melba Recipe
- Grilled Peaches with Prosciutto and Balsamic...
- Grilled Peaches with Creme Fraiche and Molasses...
- Grilled Peaches with Arugula Pesto and Prosciutto...