Grilled Pound Cake with Grilled Peaches with Grand Marnier
Isn’t it funny how the minute you turn 50 everything starts aching in your body. I was warned but didn’t believe it. Here I’ve been thinking I’m in relatively good shape for my age. I turn 50 and within a year everything starts going to hell in a hand basket. Not fair. Arthritis in my foot, knee and elbow. Shoot! Oh well… I’m not going to let it get me down. I can get through a few aches and pains. It’s important to me to stay active. I’m a firm believer that as we get older we have to keep moving or we just might find ourself without the ability to do so. I’m happy to have been able to play soccer and racquet ball and walk the 60 mile breast cancer walks. I’ll just have to find new activities that won’t be so hard on my joints. Time to get a bike! :)
Have you been enjoying the fresh peaches this year as much as I have? Sooo good! They are huge, and juicy and a meal in themselves. As much as I’m ready for some cool weather I’ll be sad to see the season of fresh peaches go away. I made this recipe last year a couple times and almost forgot about it. It’s great when you have friends over and you already have the BBQ going and everyone is enjoying the outdoors. No need to be stuck in the house and missing out. WIth a little prep this can be made right there at the BBQ.
4-6 ripe juicy peaches
1 dense buttery pound cake
1/4 C Sugar
Fresh Whipped Cream with Mascarpone
1 Whipping Cream
6 TBSP Mascarpone
2 TBSP Sugar
1/2 tsp Gound Cardamon
1/2 tsp Ground Cinnamon
Fresh mint (optional)
PREP: Cut up the peaches into bite size pieces and put in a bowl. Add 1/4 c of Sugar, stir and put in the refrigerator. Prepare your Fresh Whipped Cream with Mascarpone: Put your mixing bowl and mixing whisk in the refrigerator to chill for 15 minutes prior to making whipped cream. In a small bowl cream mascarpone, ground cardamon and ground cinnamon together and set a side. Put sugar into chilled mixing bowl and add whipping cream. Whisk just until cream reaches stiff peaks. Gently fold mascarpone mixture into whipped cream. Store in airtight container in refrigerator. ( can store up to 10- 12 hours)
Time for dessert: Place peaches in a large piece of tin foil and drizzle with grand marnier. Place on the grill on a medium heat. Once peaches have warmed up (approx 10 minutes) Slice Pound Cake into nice thick slices (approx an inch) and place directly on grill. Turn over when slightly browned. Once both sides of the pound cake are browned, place on plate, top with hot delicious peaches and a dollop of fresh whipped cream and mascarpone. Garnish with mint sprig.
This is such a fun and yummy summer dessert. Still time to fit it in a couple times before summer comes to a close. I hope you enjoy it.
The Last Crumb