Toasted Pound Cake with Peach Topping
Crisp on the outside and tender inside, toasted pound cake makes a great dessert when topped with poached peaches, spiced syrup, and a scoop of ice cream.
Servings 4 servings
- 4 slices pound cake
- 2 tbsp butter
- 4 poached peaches
- 1/2 cup poaching syrup
- 4 scoops vanilla ice cream
Heat butter in large nonstick pan over medium heat until it bubbles up. Once the bubbles slow down, add the slices of pound cake.
Brown the pound cake on both sides, flipping once. With a hot pan, this will take 30 seconds - 1 minute.
Cut each slice toasted pound cake in half and set out the cut slices into four bowls.
Take your poached peaches and cut them into slices. Distribute the slices to the bowls over the pound cake.
Add a scoop of ice cream to each bowl. Drizzle over some of the reduced poaching syrup.
- Ice Cream: I used vanilla bean ice cream. Other great ice cream choices would be ginger, salted caramel, honey or peach.
- Recipes: I created this recipe to highlight my Orange Pound Cake and my Honey Poached Peaches.
- Shortcut: While I would recommend using freshly poached fruit, you can switch to a purchased pound cake.