Sautéed Peaches over Pound Cake

Sautéed Peaches over Pound Cake Recipe
Photo: Annabelle Breakey; Styling: Karen Shinto
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.

Yield:

Makes 4 servings

Recipe from

Recipe Time

Total: 20 Minutes

Nutritional 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

Ingredients

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

Preparation

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.

Note: Nutritional analysis is per serving.

Note:

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

August 2008
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