Grilled Peaches and Angel Cake

• 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)

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Directions

1. Preheat grill. In a large bowl, mist peaches all over with cooking spray; toss with 1 Tbsp. brown sugar
2. 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.
3. 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.

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