Grilled Pound Cake with Grilled Peaches and Cinnamon-Vanilla Syrup
- Level: Easy
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 464
- Total Fat
- 15
- Saturated Fat
- 6
- Carbohydrates
- 82
- Dietary Fiber
- 2
- Sugar
- 65
- Protein
- 5
- Cholesterol
- 63
- Sodium
- 288
- Total: 35 min
- Active: 25 min
Ingredients
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
Directions
- 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.
- 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.
- 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.
- Serve each slice of pound cake with the wedges of half a peach; drizzle with syrup and top with a dollop of whipped cream.