Sautéed Peaches over Pound Cake
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.
How to Make It
Step 1
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
2
Toast pound cake slices in toaster until warm and slightly golden, about 2 minutes.
Step 3
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
4
Note: Nutritional analysis is per serving.
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
Directions
Step 1
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
2
Toast pound cake slices in toaster until warm and slightly golden, about 2 minutes.
Step 3
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
4
Note: Nutritional analysis is per serving.
