Grilled Pound Cake with Cream Cheese Glaze and Grilled Peaches (Melissa d'Arabian) |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 4 |
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Ingredients:
2 peaches, ripe but firm, halved |
1 tablespoon vegetable oil |
3 tablespoons sweet white wine, such as marsala wine |
1 tablespoon granulated sugar |
1/2 store-bought pound cake, sliced into 2-inch slices |
4 tablespoons unsalted butter, melted |
4 ounces cream cheese, at room temperature |
1/4 cup powdered sugar |
1 tablespoon orange zest |
2 tablespoons fresh orange juice |
Directions:
1. For the grilled peaches: Prepare the grill to high heat. Lightly brush the cut sides of the peaches with the oil. Grill the peaches, cut-side down, until grill marks appear, about 3 minutes on each side.
2. Boil the wine and granulated sugar in a small saucepan. Transfer the peaches to a small dish and spoon the wine mixture over the peaches. Set aside, about 15 minutes.
3. For the grilled pound cake: Preheat the grill to high heat. Lightly brush each slice of the cake with the butter on both sides. Place the cake on the grill and cook, about 2 minutes each side. Rotate each cake slice a quarter turn after 1 minute to create a crosshatch of grill marks.
4. For the cream cheese glaze: Combine the cream cheese, powdered sugar, zest and orange juice in a medium bowl. Beat until smooth using a fork or electric mixer.
5. Spread the cream cheese glaze on the grilled pound cakes. Place the grilled peaches on top. Serve warm or at room temperature.
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