Grilled Pound Cake with Cream Cheese Glaze and Grilled Peaches
- 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
- 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.
- 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.
- 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.
- 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.
- Spread the cream cheese glaze on the grilled pound cakes.
- Place the grilled peaches on top.
- Serve warm or at room temperature.
peaches, vegetable oil, sweet white wine, sugar, storebought pound cake, unsalted butter, cream cheese, powdered sugar, orange zest, orange juice
Taken from www.foodnetwork.com/recipes/melissa-darabian/grilled-pound-cake-with-cream-cheese-glaze-and-grilled-peaches-recipe.html (may not work)