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Spiked Peaches with Grilled Pound Cake

Ripe peaches at their summer’s best can almost be dessert on their own. But if you spike them just a bit with schnapps and serve them with lightly grilled and buttered pound cake and a little ice cream, they become superstars. This recipe is inspired by one by Chef Karen Valentine at Christopher Place Resort. Hers included a drizzle of balsamic reduction, which is an outstanding touch, but you can keep it simple with caramel sauce instead.

Ingredients
  

  • 1 loaf pound cake see recipe or use store-bought, sliced into ¾-inch pieces
  • 4 to 5 large ripe yellow peaches peeled and sliced (about 4 to 5 cups)
  • 1 to 2 teaspoons peach schnapps
  • 1 to 2 teaspoons light brown sugar
  • 3 tablespoons unsalted butter melted
  • vanilla ice cream or gelato
  • ¼ cup caramel sauce for garnish optional

Instructions
 

  • Preheat a grill, toaster oven, or broiler.
  • Toss the sliced peaches with schnapps and brown sugar to taste and let sit at room temperature.
  • Lightly toast the cake slices. Remove from heat and lightly brush the tops with melted butter.
  • Arrange slices on serving plates. Stir the peach mixture well and then add about ½ cup peaches and juice and a small scoop of ice cream to each plate. Drizzle with caramel sauce if using.
  • Serve immediately.