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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.
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Ingredients Method

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

Method
 

  1. Preheat a grill, toaster oven, or broiler.
  2. Toss the sliced peaches with schnapps and brown sugar to taste and let sit at room temperature.
  3. Lightly toast the cake slices. Remove from heat and lightly brush the tops with melted butter.
  4. 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.
  5. Serve immediately.