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Sautéed Peaches over Pound Cake

Photo: Annabelle Breakey; Styling: Karen Shinto
Total time 20 mins
Yield Makes 4 servings
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

Nutrition Information

  • calories 411
  • caloriesfromfat 37 %
  • protein 3.8 g
  • fat 17 g
  • satfat 10 g
  • carbohydrate 64 g
  • fiber 1.6 g
  • sodium 295 mg
  • cholesterol 141 mg

How to Make It

  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.

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

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

  4. Note: Nutritional analysis is per serving.

Cook's Notes

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