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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

  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.
Grilled Peaches Cake

COOKING INFO

Serves --
Yield 6
Prep Time 5
Cook Time 5
Total Time 10
Oven Temp --
Edit serving size

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.

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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