Recipe
Author
Hy-Vee Seasons Magazine
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Description
Put some grill stripes on the pound cake and top with fresh peach halves for a sweet way to end your party. Enjoy with a Belgian Saison beer or Chenin Blanc wine.
Servings and Ingredients
Ingredients
Serves 6
| Quantity | Ingredient | Add |
|---|---|---|
| 3 tbsp. Hy-Vee brown sugar | ||
| 3 tbsp. Hy-Vee frozen orange juice concentrate, thawed | ||
| 2 tbsp. Hy-Vee butter, melted | ||
| ½ tsp. Hy-Vee ground cinnamon | ||
| ¼ tsp. Hy-Vee ground cloves | ||
| ¼ tsp. Hy-Vee ground ginger | ||
| 3 large ripe peaches, pitted and halved | ||
| 1 c. heavy whipping cream | ||
| 1 ½ tbsp. Hy-Vee powdered sugar | ||
| 1 tsp. Hy-Vee vanilla | ||
| 2 tbsp. Hy-Vee butter, at room temperature | ||
| 1 (10.75 ounce) package frozen prepared pound cake, thawed, cut into 6 slices | ||
| Raspberry jam, for garnish |
Directions
- Prepare grill to medium-high heat.
- In a large bowl, whisk together brown sugar, orange juice concentrate, melted butter, cinnamon, cloves and ginger. Add peaches and toss gently to coat. Let stand at least 5 minutes and up to 30 minutes.
- Meanwhile, in a large bowl using an electric mixer, beat whipping cream and powdered sugar until soft peaks form. Stir in vanilla. Cover bowl with plastic wrap and refrigerate.
- Spread 2 tablespoons room-temperature butter on both sides of cake slices. Grill peaches, cut side down, about 4 minutes; grill cake, about 2 minutes per side, or until lightly browned. Arrange 2 cake slices and whipped cream in each bowl and top with a peach half. Slather some of the leftover brown-sugar-and-orange juice mixture onto each peach, if desired. Mix small amount of raspberry jam and a little water; drizzle on top for color.
Nutrition facts
Servings
490 Calories per serving
Amounts Per Serving
- Total Fat: 33g
- Cholesterol: 150mg
- Sodium: 190mg
- Total Carbohydrates: 44g
- Protein: 4g
Daily Values
0%
Vitamin A 30%
0%
Vitamin C 30%
0%
Iron 6%
0%
Calcium 10%
Recipe Source:
Hy-Vee Seasons Spring 2011.