Grilled Peaches Over Pound Cake
with Bourbon Whipped Cream
- 2 sticks butter
- 1/2 cup brown sugar/turbinado sugar
- 1 store bought pound cake
- 4-5 peaches (or other grilled fruit if prefered)
- 1 (16 oz.) tub of whip cream
- 1-2 oz. of your favorite bourbon (depending on your taste)
- 1/2 tsp. of vanilla
Make the whip cream first. Start by chilling bourbon ahead of time and for ease, prepackaged whip cream is recommended, but homemade works well too. Combine bourbon and vanilla into whip cream. Mix well and refrigerate.
On the grill, place the griddle/cast iron skillet and turn on heat. In sauce pot melt butter. Cut peaches in half, remove pits, brush with butter and grill sliced side down first. Caramelize the natural sugars in the peaches (this will take a few minutes depending on your grill temperature). After sliced side is done, turn to skin side down on the cool side of the grill for 3-5 minutes. Sprinkle the brown sugar over the cut side to caramelize.
Slice pound cake into 1-in. thick slices, brush well with butter and place in skillet/griddle. After flipping the first time sprinkle with brown sugar. Once both sides are golden brown place on a plate.
Take the grilled peaches and slice into approx. 7-8 wedges and place on top of the pound cake. Finish with a dollop of bourbon whip cream over the top!
Recipe from County Line Smokers.