Grilled Pound Cake with Balsamic Peaches

american cake milk/cream fruit dessert quick & easy backyard bbq peach summer healthy bon appétit pittsburgh pennsylvania vegetarian pescatarian peanut free tree nut free soy free kosher

Jan Esterly

Makes 6 servings

Source

Ingredients

4 1/2 tablespoons (packed) golden brown sugar, divided

3 tablespoons balsamic vinegar

2 tablespoons chopped fresh mint

6 ripe large peaches, peeled, cut into 1/2-inch-thick slices

1 cup chilled whipping cream

6 slices purchased pound cake

3 to 4 tablespoons unsalted butter, room temperature

Method

Prepare barbecue (medium-high heat). Whisk 3 tablespoons sugar, vinegar, and mint in large bowl to blend. Add peaches and toss gently to coat. Let stand at least 5 minutes and up to 30 minutes.

Using electric mixer, beat whipping cream and remaining 1 1/2 tablespoons sugar in another large bowl until peaks form; refrigerate.

Spread cake slices on both sides with butter. Grill until lightly browned. Arrange cake slices on 6 plates. Top each with peaches and syrup, then whipped cream.