Grilled Peaches and Cream Dessert2018-09-01
- Yield : 4 servings
- Prep Time : 25m
- Cook Time : 15m
- Ready In : 10m
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- 1/4 gallon French vanilla ice cream
- 1 pint peach sorbet (recommended: Dreyer's Whole Fruit brand)
- 2 slightly under-ripened peaches, halved lengthwise and pitted
- 4 slices Almond Pound Cake, recipe follows, or store-bought pound cake
- Canola oil, as needed
- 3 tablespoons granulated sugar
- 1 teaspoon ground cinnamon
- 1/4 cup raw sliced almonds
- 4 sprigs fresh mint
- Nonstick cooking spray
- 1/2 cup unsalted butter
- 1/2 cup sugar
- 1 large egg, plus 1 egg yolk
- 1 tablespoon almond extract
- 1 1/2 tablespoons water
- 1/2 cup all-purpose flour
- 1/2 cup ground almond meal
- 1 teaspoon baking powder
- 1/8 teaspoon salt
- 2 tablespoons sliced raw almonds
Preheat the grill to medium-high heat.
Allow the French vanilla ice cream and peach sorbet to soften at room temperature, until they can be scooped easily, approximately 20 minutes. Spread the vanilla ice cream along the bottom of a 9 by 13-inch baking dish, and layer it with the peach sorbet. Using a knife, swirl the 2 flavors together until the ice cream mixture has streaks of ice cream and sorbet. Cover the dish with plastic wrap and freeze until the ice cream firms up again, approximately 2 hours.
Brush the peaches and each side of the pound cake slices with canola oil and put them on the grill. Cook until heated through and obtain nice grill marks, approximately 1 minute per side for the pound cake and 2 to 3 minutes per side for the peaches. Remove the peaches from the grill to a cutting board. When cool, cut each piece into 4 wedges. In a small bowl, combine the sugar and the cinnamon, then sprinkle the cake and peaches evenly with the cinnamon mixture.
Add the sliced almonds to a dry skillet and put the skillet on the grill. Toast the nuts until they are golden brown and fragrant, tossing frequently, approximately 3 to 5 minutes.
To serve, put 1 piece of grilled pound cake on a serving plate. Arrange 4 wedges of grilled peach on top, and finish with a large scoop of the ice cream/sorbet mixture. Repeat with the remaining ingredients. Garnish them with a mint sprig and the toasted sliced almonds. Enjoy and eat safely, as this dessert tends to get pretty messy.
Preheat the oven to 325 degrees F.
Spray a loaf pan with nonstick cooking spray.
In a stand mixer, cream together the butter and sugar on medium speed until light a fluffy, about 2 minutes. Scrape down the sides of the mixing bowl before beating in the egg. Add the egg and beat to incorporate, then beat in the egg yolk. Add the almond extract and water and beat until combined.
In a separate bowl, stir together the flour, almond meal, baking powder and salt. Add the dry ingredients slowly to the wet ingredients while the mixer is on low speed. Whip until just combined.
Pour the batter evenly into the prepared pan, and sprinkle with the raw almonds. Bake until a toothpick inserted in the center of the cake comes out clean, approximately 45 minutes. Rotate the pan halfway through the cooking time. Remove the cake from the oven and let it cool before slicing.