Sautéed Peaches over Pound Cake
Photo: Annabelle Breakey; Styling: Karen Shinto
Yields Makes 4 servings Total Time 20 mins
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.

Sautéed Peaches over Pound Cake