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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.

This Story Originally Appeared On sunset.com

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Credit: Annabelle Breakey; Styling: Karen Shinto

Recipe Summary

total:
20 mins
Yield:
Makes 4 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

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.

Nutrition Facts

411 calories; calories from fat 37%; protein 3.8g; fat 17g; saturated fat 10g; carbohydrates 64g; fiber 1.6g; sodium 295mg; cholesterol 141mg.
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