Ripe peaches don't need much more than a little spiced sugar and butter to turn them into a grand topping for cake and ice cream.
2 tablespoons butter
1/2 cup packed brown sugar
2 cups peeled peach slices (about 4 medium peaches; see Notes)
1/4 teaspoon cinnamon
4 slices pound cake, cut 3/4 in. thick
Vanilla ice cream
How to Make It
Melt butter in a large frying pan over medium heat. Add brown sugar, peaches, and cinnamon, tossing slightly to coat. Cook peaches until softened and juices are released, stirring occasionally, about 5 minutes.
Toast pound cake slices in toaster until warm and slightly golden, about 2 minutes.
Put a cake slice into each of 4 bowls and top with warm peaches, distributing evenly. Serve with scoops of ice cream.
Note: Nutritional analysis is per serving.
Out of season, you can substitute frozen peaches for fresh, just cook them a little longer to ensure they're heated through.