Recipe courtesy of Melissa d'Arabian
Grilled Pound Cake with Cream Cheese Glaze and Grilled Peaches
Getting reviews...
- Level: Easy
- Total: 50 min
- Prep: 15 min
- Inactive: 15 min
- Cook: 20 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 337
- Total Fat
- 26 g
- Saturated Fat
- 13 g
- Carbohydrates
- 24 g
- Dietary Fiber
- 1 g
- Sugar
- 21 g
- Protein
- 3 g
- Cholesterol
- 66 mg
- Sodium
- 129 mg
- Level: Easy
- Total: 50 min
- Prep: 15 min
- Inactive: 15 min
- Cook: 20 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 337
- Total Fat
- 26 g
- Saturated Fat
- 13 g
- Carbohydrates
- 24 g
- Dietary Fiber
- 1 g
- Sugar
- 21 g
- Protein
- 3 g
- Cholesterol
- 66 mg
- Sodium
- 129 mg
Ingredients
Grilled Peaches:
Grilled Pound Cake:
Cream Cheese Glaze:
Directions
- 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.
