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Grilled Peaches and Angel Cake
Peaches are at their juicy best right now –- this 10-minute, hot-off-the-grill dessert shows them off in all their luscious glory
INGREDIENTS conv. chart U.S. Metric
| 3 whole(s) | (ripe) peaches, pitted and cut into thick wedges |
| 3 tablespoon(s) | (light) brown sugar |
| .5 cup(s) | heavy cream |
| 1 teaspoon(s) | vanilla extract |
| 12 ounce(s) | angel-food cake, store-bought |
| (sliced) almonds, for garnish (optional) | |
DIRECTIONS
- Preheat grill. In a large bowl, mist peaches all over with cooking spray; toss with 1 Tbsp. brown sugar
- In a small bowl, with mixer at medium speed, beat cream and vanilla until soft peaks form. Gradually add remaining 2 Tbsp. brown sugar and beat until stiff peaks form; cover and refrigerate.
- Carefully place peaches on hot grill rack (to keep them from falling through the grates, thread the peaches onto metal skewers before grilling) and cook over medium heat, 2 to 3 minutes per side, or until lightly charred. Meanwhile, cut cake into 6 wedges and toast them on the grill for about 1 minute, or until golden, turning once. Serve cake topped with grilled peaches and almonds, if you wish. Put out the bowl of whipped cream to dollop on top.
COOKING INFO
| Serves | -- |
| Yield | 6 |
| Prep Time | 5 |
| Cook Time | 5 |
| Total Time | 10 |
| Oven Temp | -- |
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Recipe ingredient amounts have been adjusted. Cooking times and temperatures may be affected by increasing the amounts used, so please check food carefully during cooking. |
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NUTRITIONAL INFORMATION (per serving)
| Calories | 265 |
| Total Fat | 8g |
| Saturated Fat | 5g |
| Cholesterol | 27mg |
| Sodium | 435mg |
| Total Carbohydrate | 46g |
| Dietary Fiber | 2g |
| Sugars | -- |
| Protein | 4g |
| Calcium | -- |
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