Grilled Peaches and Cream Dessert Recipe

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Grilled Peaches and Cream Dessert
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  1. Preheat the grill to medium-high heat.
  2. Allow the French vanilla ice cream and peach sorbet to soften at room temperature, until they can be scooped easily, approximately 20 minutes. Spread the vanilla ice cream along the bottom of a 9 by 13-inch baking dish, and layer it with the peach sorbet. Using a knife, swirl the 2 flavors together until the ice cream mixture has streaks of ice cream and sorbet. Cover the dish with plastic wrap and freeze until the ice cream firms up again, approximately 2 hours.
  3. Brush the peaches and each side of the pound cake slices with canola oil and put them on the grill. Cook until heated through and obtain nice grill marks, approximately 1 minute per side for the pound cake and 2 to 3 minutes per side for the peaches. Remove the peaches from the grill to a cutting board. When cool, cut each piece into 4 wedges. In a small bowl, combine the sugar and the cinnamon, then sprinkle the cake and peaches evenly with the cinnamon mixture.
  4. Add the sliced almonds to a dry skillet and put the skillet on the grill. Toast the nuts until they are golden brown and fragrant, tossing frequently, approximately 3 to 5 minutes.
  5. To serve, put 1 piece of grilled pound cake on a serving plate. Arrange 4 wedges of grilled peach on top, and finish with a large scoop of the ice cream/sorbet mixture. Repeat with the remaining ingredients. Garnish them with a mint sprig and the toasted sliced almonds. Enjoy and eat safely, as this dessert tends to get pretty messy.
  6. Almond Pound Cake:
  7. Preheat the oven to 325 degrees F.
  8. Spray a loaf pan with nonstick cooking spray.
  9. In a stand mixer, cream together the butter and sugar on medium speed until light a fluffy, about 2 minutes. Scrape down the sides of the mixing bowl before beating in the egg. Add the egg and beat to incorporate, then beat in the egg yolk. Add the almond extract and water and beat until combined.
  10. In a separate bowl, stir together the flour, almond meal, baking powder and salt. Add the dry ingredients slowly to the wet ingredients while the mixer is on low speed. Whip until just combined.
  11. Pour the batter evenly into the prepared pan, and sprinkle with the raw almonds. Bake until a toothpick inserted in the center of the cake comes out clean, approximately 45 minutes. Rotate the pan halfway through the cooking time. Remove the cake from the oven and let it cool before slicing.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1005.41 Kcal (4209 kJ)
Calories from fat 543.05 Kcal
% Daily Value*
Total Fat 60.34g 93%
Cholesterol 185.75mg 62%
Sodium 160mg 7%
Potassium 412.24mg 9%
Total Carbs 89.05g 30%
Sugars 77.2g 309%
Dietary Fiber 7.95g 32%
Protein 15.77g 32%
Vitamin C 13.4mg 22%
Vitamin A 0.3mg 9%
Iron 1.8mg 10%
Calcium 243.1mg 24%
Amount Per 100 g
Calories 320.22 Kcal (1341 kJ)
Calories from fat 172.96 Kcal
% Daily Value*
Total Fat 19.22g 93%
Cholesterol 59.16mg 62%
Sodium 50.96mg 7%
Potassium 131.3mg 9%
Total Carbs 28.36g 30%
Sugars 24.59g 309%
Dietary Fiber 2.53g 32%
Protein 5.02g 32%
Vitamin C 4.3mg 22%
Vitamin A 0.1mg 9%
Iron 0.6mg 10%
Calcium 77.4mg 24%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 24.3
  • 26

Good Points

  • saturated fat free,
  • low sodium,
  • good source of fiber

Bad Points

  • High in Sugar

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