Total Time
20 Mins
Yield
Makes 4 servings
Photo: Annabelle Breakey; Styling: Karen Shinto

How to Make It

Step 1

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.

Step 2

Toast pound cake slices in toaster until warm and slightly golden, about 2 minutes.

Step 3

Put a cake slice into each of 4 bowls and top with warm peaches, distributing evenly. Serve with scoops of ice cream.

Step 4

Note: Nutritional analysis is per serving.

Chef's Notes

Out of season, you can substitute frozen peaches for fresh, just cook them a little longer to ensure they're heated through.

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