Grilled Pound Cake with Grilled Peaches and Cinnamon-Vanilla Syrup

  • Level: Easy
  • Total: 35 min
  • Active: 25 min
  • Yield: 6 servings
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1 cup sugar

1 cinnamon stick 

1/2 teaspoon vanilla extract 

3 firm-ripe peaches, halved and pitted 

One 1-pound pound cake, ends trimmed, cut into six 1-inch-thick slices

1 tablespoon unsalted butter, melted 

Lightly sweetened whipped cream, for serving 


  1. Combine the sugar and cinnamon stick with 1 cup water in a small saucepan and bring to a simmer, stirring until the sugar is dissolved. Simmer until slightly reduced, about 3 minutes. Remove from the heat, stir in the vanilla and let stand for 10 minutes. The syrup can be made up to 3 days ahead and kept refrigerated; reheat until warm before serving.
  2. Meanwhile, prepare a grill for medium heat, making sure the grates are very clean. Brush the cut-sides of the peaches and one side of the pound cake slices with the butter.
  3. Grill the peaches, cut-side down, until well marked, about 5 minutes. Transfer to a cutting board and cut into wedges. Grill the pound cake slices, buttered-side-down, until lightly marked, about 2 minutes.
  4. Serve each slice of pound cake with the wedges of half a peach; drizzle with syrup and top with a dollop of whipped cream.
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