Photo by: 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.
Sunset AUGUST 2008
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.
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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Sautéed Peaches over Pound Cake recipe
