Grilled Pound Cake with Cream Cheese Glaze and Grilled Peaches

Total Time:
50 min
15 min
15 min
20 min

4 servings

  • Grilled Peaches:
  • 2 peaches, ripe but firm, halved
  • 1 tablespoon vegetable oil
  • 3 tablespoons sweet white wine, such as marsala wine
  • 1 tablespoon granulated sugar
  • Grilled Pound Cake:
  • 1/2 store-bought pound cake, sliced into 2-inch slices
  • 4 tablespoons unsalted butter, melted
  • Cream Cheese Glaze:
  • 4 ounces cream cheese, at room temperature
  • 1/4 cup powdered sugar
  • 1 tablespoon orange zest
  • 2 tablespoons fresh orange juice
  • For the grilled peaches: Prepare the grill to high heat. Lightly brush the cut sides of the peaches with the oil. Grill the peaches, cut-side down, until grill marks appear, about 3 minutes on each side.

  • Boil the wine and granulated sugar in a small saucepan. Transfer the peaches to a small dish and spoon the wine mixture over the peaches. Set aside, about 15 minutes.

  • For the grilled pound cake: Preheat the grill to high heat. Lightly brush each slice of the cake with the butter on both sides. Place the cake on the grill and cook, about 2 minutes each side. Rotate each cake slice a quarter turn after 1 minute to create a crosshatch of grill marks.

  • For the cream cheese glaze: Combine the cream cheese, powdered sugar, zest and orange juice in a medium bowl. Beat until smooth using a fork or electric mixer.

  • Spread the cream cheese glaze on the grilled pound cakes. Place the grilled peaches on top. Serve warm or at room temperature.

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    This recipe is featured in:

    Great Grilled Mains