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Grilled Pound Cake with Peaches & Ice Cream

By David Bowers
Published: June 18, 2010
IMG_9304Peaches
Photo by John and Tanya Bäck
The local market near our rented cabin had unexpectedly luscious peaches and fresh-baked pound cake. You could also use angel-food cake and sliced fresh pineapple the same way. Serves a bunch.
  • Pound cake cut in 1-inch slices
  • Softened butter
  • Fresh ripe peaches, peeled and halved
  • Vanilla ice cream
➊ Heat a gas grill on high. Spread the pound cake lightly with butter on both sides, and swipe the cut edge of the peaches with a touch of soft butter (you might find it easier to butter peaches with
your hands).

➋ Arrange individual serving plates to be waiting near the grill. Grill the pound cake and the peaches over high heat. The pound cake should be crisp and golden on the edges, and the ripe peaches should be caramelized on the cut edges. Move them around as needed to prevent burning, (the peaches may take a bit longer than the cake) but only turn once.

➌ Put a cake slice on each plate, add a small scoop of ice cream, and top with a grilled peach. Use a small scoop so the hot grilled cake and peach can melt the ice cream into an impromptu sauce. Serve at once.
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