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 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.
MAPLE GRILLED POUND CAKE WITH PEACHES
Grilled pound cake with peaches and maple syrup! From The Vegetarian Grill. A lovely Southern recipe!
Provided by Sharon123
Categories Dessert
Time 25m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- Prepare a medium fire in the grill.
- Combine the orange juice, butter and maple syrup.
- Brush onto the peaches and both sides of the cake slices.
- Grill peaches and cake slices until golden brown, about 5 minutes per side for the peaches, 3 minutes per side for the cake.
- Place a slice of cake and 2 peach halves on each plate.
- Drizzle with maple syrup if desired.
- Serve at once.
Nutrition Facts : Calories 332.5, Fat 10.6, SaturatedFat 6.2, Cholesterol 90.5, Sodium 182, Carbohydrate 61.5, Fiber 2.8, Sugar 40.2, Protein 3
MAPLE-PECAN MINI POUND CAKES WITH MAPLE CREAM CHEESE FROSTING
My husband said these mini cakes remind him of a superbly delicious pancake. Since the pecans are a fattier nut, they tend to float to the top of batter--which, when the cakes are flipped, ultimately becomes a nutty crust-like addition to the cakes. Adding chopped pecans as a garnish helps to balance everything out.
Provided by Kim
Categories Mini Cakes
Time 50m
Yield 6
Number Of Ingredients 22
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a mini Bundt® pan.
- Whisk together 1 cup plus 1 tablespoon flour, salt, baking soda, and nutmeg in a small bowl.
- Mix together butter, maple syrup, and brown sugar in a large bowl with an electric mixer until well combined. Mixture will look curdled; this is normal. Add in eggs, 1 at a time, mixing well after each addition. Mix in vanilla and maple extracts. Add in half of the flour mixture and mix until combined. Pour in buttermilk and mix until combined. Add in remaining flour mixture and mix until just combined. Batter will be thin. Stir in pecans. Divide batter evenly amongst the cavities of the prepared pan.
- Place pan into the preheated oven and bake until the bottom of the cakes spring back lightly when touched, 18 to 22 minutes. Cool cakes in the pan for 5 minutes before removing to a wire rack to cool completely.
- To make the frosting: mix cream cheese and butter together with an electric mixer until smooth. Add in powdered sugar, maple syrup, vanilla extract, maple extract, and salt; beat until mixture is completely smooth. Pour in heavy cream and mix until well incorporated. Frost mini cakes as desired, and sprinkle additional chopped pecans on top.
Nutrition Facts : Calories 648.4 calories, Carbohydrate 66.7 g, Cholesterol 164.9 mg, Fat 39.8 g, Fiber 2.2 g, Protein 8.7 g, SaturatedFat 17.7 g, Sodium 393.5 mg, Sugar 44.6 g
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.
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.
MAPLE GRILLED PEACHES (OR NECTARINES)
What a perfect dish for an outdoor dinner!! Using your grill won't heat up the kitchen, and grilled peaches taste absolutely divine! Choose freestone peaches, because they are easy to cut neatly into halves. From Canadian Living.
Provided by Katzen
Categories Dessert
Time 20m
Yield 4 , 4 serving(s)
Number Of Ingredients 4
Steps:
- Halve peaches; discard pits. Place, cut side down, on greased grill over medium-low heat; close lid and grill for 7 minutes.
- Turn peaches; brush with one-quarter of the maple syrup. Sprinkle with nutmeg or cardamom. Grill until tender, about 8 minutes. Serve with ice cream; drizzle with remaining maple syrup.
- Variation: Maple-Grilled Apricots: Replace peaches with apricots. Do not peel. Grill for 10 minutes.
Nutrition Facts : Calories 298.3, Fat 7.7, SaturatedFat 4.5, Cholesterol 29, Sodium 57.5, Carbohydrate 56.4, Fiber 2.7, Sugar 50.4, Protein 3.7
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