GRILLED POUND CAKE WITH CREAM CHEESE GLAZE AND GRILLED PEACHES
Provided by Melissa d'Arabian : Food Network
Categories dessert
Time 50m
Yield 4 servings
Number Of Ingredients 10
Steps:
- 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.
GRILLED PEACHES WITH GINGERSNAPS
A light summertime dessert. The gingersnaps give a little crunch and add some snap.
Provided by EJNewman
Categories Desserts Fruit Dessert Recipes Peach Dessert Recipes
Time 20m
Yield 2
Number Of Ingredients 5
Steps:
- Preheat an outdoor grill for high heat, and lightly oil the grate. Brush peach halves with canola oil.
- Place peach halves on the preheated grill. Grill until tender and peach is warmed through, about 10 minutes. Place the hot peach on a plate skin-side down. Sprinkle with brown sugar, allowing the sugar to melt. Alternatively, use a small torch to caramelize the sugar. Serve each peach half with 2 scoops of vanilla frozen yogurt and gingersnap cookie crumbles sprinkled on top.
Nutrition Facts : Calories 154.8 calories, Carbohydrate 28.5 g, Cholesterol 1.6 mg, Fat 3.4 g, Fiber 0.1 g, Protein 2.8 g, SaturatedFat 0.4 g, Sodium 65.9 mg, Sugar 24.5 g
GRILLED PEACHES & POUND CAKE
Brush up on grilling dessert with fresh peaches and pound cake. Store-bought cake makes it quick to prepare, and the caramelized flavor will make it disappear fast! -Joy Pendley, Ortonville, Michigan
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 6 servings.
Number Of Ingredients 6
Steps:
- Brush peaches with vinegar and place in a grill wok or basket. Grill, uncovered, over medium heat for 10-12 minutes or until tender, stirring frequently., Cut pound cake into six slices. In a small bowl, combine brown sugar and butter; brush over both sides of cake slices. Grill, uncovered, over medium heat for 1-2 minutes on each side or until light golden brown. Place cake slices on serving plates and top with peaches and ice cream.
Nutrition Facts :
GRILLED POUND CAKE WITH GRILLED PEACHES AND CINNAMON-VANILLA SYRUP
Steps:
- Combine the sugar and cinnamon stick with 1 cup water in a small saucepan and bring to a simmer, stirring until the sugar is dissolved. Simmer until slightly reduced, about 3 minutes. Remove from the heat, stir in the vanilla and let stand for 10 minutes. The syrup can be made up to 3 days ahead and kept refrigerated; reheat until warm before serving.
- Meanwhile, prepare a grill for medium heat, making sure the grates are very clean. Brush the cut-sides of the peaches and one side of the pound cake slices with the butter.
- Grill the peaches, cut-side down, until well marked, about 5 minutes. Transfer to a cutting board and cut into wedges. Grill the pound cake slices, buttered-side-down, until lightly marked, about 2 minutes.
- Serve each slice of pound cake with the wedges of half a peach; drizzle with syrup and top with a dollop of whipped cream.
GRILLED POUND CAKE WITH BALSAMIC PEACHES
Provided by Jan Esterly
Categories 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
Yield Makes 6 servings
Number Of Ingredients 7
Steps:
- 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.
GRILLED PEACHES WITH POUND CAKE & GINGER CREME FRAICHE
Make and share this Grilled Peaches With Pound Cake & Ginger Creme Fraiche recipe from Food.com.
Provided by hepcat1
Categories Dessert
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Heat a gas grill to high, covered, and when it's hot, turn it to medium (this will get the grates sufficiently heated).
- Whisk the sugar into the crème fraîche until smooth.
- Brush the cut sides of each peach half and both sides of the pound cake slices liberally with the melted butter. Grill the peaches cut side down, uncovered, until lightly caramelized, 1 to 2 minute Transfer them to a platter and cover with foil. Grill the pound cake slices on both sides until nicely toasted, about 3 minute total.
- Cut each peach half into slices. Top each slice of pound cake with the sliced peaches. Spoon the crème fraîche over the peaches and scatter the crystallized ginger on top.
- Serve warm.
Nutrition Facts : Calories 385.6, Fat 36.6, SaturatedFat 22.8, Cholesterol 119.7, Sodium 24.6, Carbohydrate 15, Fiber 1.1, Sugar 12.5, Protein 2
GRILLED PEACHES AND CREAM
This is an easy grilled peach dessert! I use a honey nut flavored cream cheese spread and it's wonderful! Drizzle a little extra honey after they're grilled and they're perfect!
Provided by OLIVIA17
Categories Desserts Fruit Dessert Recipes Peach Dessert Recipes
Time 23m
Yield 8
Number Of Ingredients 4
Steps:
- Preheat a grill for medium-high heat.
- Brush peaches with a light coating of oil. Place pit side down onto the grill. Grill for 5 minutes, or until the surfaces have nice grill marks. Turn the peaches over, and drizzle with a bit of honey. Place a dollop of the cream cheese spread in the place where the pit was. Grill for 2 to 3 more minutes, or until the filling is warm. Serve immediately.
Nutrition Facts : Calories 139 calories, Carbohydrate 11.6 g, Cholesterol 31.9 mg, Fat 10.2 g, Protein 1.1 g, SaturatedFat 5 g, Sodium 135 mg, Sugar 11.5 g
GRILLED PEACHES WITH CRèME FRAîCHE
These grilled peaches drizzled with dessert wine and dolloped with crème fraîche are as simple as they are delicious. All you need are peaches, a grill, a bit of booze, a squeeze of lime, a crack of pepper, and a few dollops of crème fraîche.
Provided by Justin Smillie
Categories dessert
Time 10m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Cut peaches in half and use a spoon to remove the pits. Rub the peach halves together to release their juices, then place cut side down over direct heat, 6 inches from the coals, or over medium-high heat on a gas grill or indoor grill pan. Grill until peaches are lightly charred, soft, and warmed all the way through, 3-4½ minutes.
- To serve, place the peaches on individual serving plates or one large platter. Drizzle with wine, then add freshly ground black pepper. Spoon dollops of crème fraîche over the peaches, then finish with freshly squeezed lime juice. Serve immediately.
GRILLED POUND CAKE WITH PEACHES AND PLUMS
Lots of desserts benefit from a bit of fire, and these flame-kissed plums and peaches atop grill-marked pound cake are no exception. Just a few minutes over the coals gives the fruit a caramelized flavor that pairs perfectly with the rich, slightly tangy yogurt whipped cream topping.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Time 15m
Number Of Ingredients 9
Steps:
- Grill the pound cake and fruit: Brush slices of pound cake with butter. Grill over medium heat, turning once, until toasted. Brush peaches and plums with more butter; sprinkle with sugar. Grill, cut-sides down, until golden, 2 to 3 minutes; flip and cook 1 to 2 minutes more. Remove and dice, then sprinkle with more sugar, lime zest, and a squeeze of lime juice.
- Make the yogurt whipped cream: Whisk cream, yogurt, and vanilla together to soft peaks. Add sugar to taste.
- Serve cake with fruit and yogurt whipped cream.
CRèME FRAîCHE POUNDCAKE
Old-fashioned poundcake recipes don't typically contain any chemical leavening, relying on the power of eggs and elbow grease to raise the crumb. Modern recipes often mix in a little baking powder or soda to lighten things up - but how much can be up to the cook. Adding 1/2 teaspoon baking powder will give the cake a dense and velvety interior; using the whole teaspoon makes it slightly airier and softer. Either way, this buttery loaf cake has a gentle tang from the crème fraîche, which is also featured in the candylike glaze. You'll need a 9-by-5-inch loaf pan to accommodate all the batter. If your loaf pan is smaller, bake any extra batter in a greased ramekin on the side.
Provided by Melissa Clark
Categories cakes, quick breads, dessert
Time 1h30m
Yield 8 to 10 servings
Number Of Ingredients 12
Steps:
- Heat oven to 350 degrees. Thoroughly butter a 9-by-5-inch loaf pan, including the rim. Sprinkle a little sugar into the pan, tilting to coat the bottom and sides in a thin, even layer.
- In a medium bowl, whisk together the flour, cornstarch, baking powder and salt. (Using 1/2 teaspoon baking powder yields a dense and velvety interior, while 1 teaspoon makes the cake slightly airier and softer.)
- In a large bowl using an electric mixer, either hand-held or a stand mixer fitted with the paddle attachment, cream the butter and sugar until light and fluffy, 3 to 4 minutes. Beat in the eggs, one at a time, beating well between additions.
- With the mixer set on low speed, beat in half the flour mixture. Beat in the crème fraîche, then the remaining flour mixture, scraping down the sides of the bowl with a rubber spatula. Beat in the vanilla extract.
- Scrape the mixture into the prepared pan and smooth the top. (Depending on your pan, it may fill it all the way to the top, and that is OK.) Bake until the cake is browned on top and a cake tester inserted into the center comes out clean, 55 to 65 minutes. Transfer to a wire rack to cool for a few minutes while you make the syrup.
- In a small bowl, combine 1 cup/120 grams of the confectioners' sugar, vanilla extract or rum, and 2 tablespoons water, whisking until smooth. (It should be quite thin. Add more water, if needed.) Using a long, thin paring knife, pierce the cake all over about 20 times, poking all the way through. Spoon 4 tablespoons of the syrup over the warm cake. Reserve remaining syrup in the bowl.
- After the cake has cooled in the pan for an hour, run a thin metal spatula or butter knife around the edges to release them from the pan, then unmold the cake onto the rack to finish cooling.
- Whisk crème fraîche and remaining 1/2 cup/60 grams confectioners' sugar into the syrup until you get a thick glaze, as thick as heavy cream. Add a little more confectioners' sugar or water if needed to get the right texture.
- Pour the glaze over the top of the cake, letting it drip down the sides. Let the glaze set for at least 15 minutes before slicing.
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- In small saucepan over medium heat, combine the remaining 1 stick of butter, honey, cinnamon, nutmeg and salt. Heat until butter is melted, then dip peach halves in the mixture.
- Grill the peaches for 5 minutes, then flip them, cover, and grill for 5 more minutes. Carefully remove them from the grill, slice each peach half in quarters and cover to keep warm.
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