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Sautéed Peaches over Pound Cake





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.

Sautéed Peaches over Pound Cake




Photo: Annabelle Breakey; Styling: Karen Shinto
 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
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.

Nutrition Facts

Servings 0

Amount Per Serving
Calories 411Calories from Fat 37
% Daily Value *
Total Fat 17g27%

Saturated Fat 10g50%
Cholesterol 141mg47%
Sodium 295mg13%
Total Carbohydrate 64g22%

Dietary Fiber 1.6g7%
Protein 3.8g8%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.