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Grilled Peaches with Pound Cake & Ginger Creme Fraiche


Serves 6

  • by from Fine Cooking
    Issue 52

August is prime time for ripe, juicy peaches. And not surprisingly, peaches take to grilling really well. Bake a Buttery Pound Cake from scratch in the morning, and serve the dish for dessert at tonight’s cookout. If you buy the pound cake (a time-saver), be sure to choose a good-quality cake made with real butter. If crème fraîche is unavailable, use vanilla yogurt and omit the sugar.

  • 5 Tbs. unsalted butter
  • 2 Tbs. granulated sugar
  • 1 cup (8 oz.) thick crème fraîche
  • Vegetable oil for greasing the grill
  • 3 ripe but firm peaches or nectarines, halved and pitted
  • 6 slices homemade or store-bought pound cake (1 inch thick)
  • 3 Tbs. chopped crystallized ginger
If you don't have a gas grill, try a large stovetop grill pan or a broiler.

Heat a gas grill to high, covered, and when it’s hot, turn it to medium (this will get the grates sufficiently heated). Melt the butter in a small saucepan over medium heat on the stovetop. Whisk the sugar into the crème fraîche until smooth.

Use a grill brush and then a lightly oiled rag secured on long tongs to clean the grill thoroughly. Brush the cut sides of each peach half and both sides of the pound cake slices liberally with the melted butter. Grill the peaches cut side down, uncovered, until lightly caramelized, 1 to 2 min. Transfer them to a platter and cover with foil. Grill the pound cake slices on both sides until nicely toasted, about 3 min. total.

Cut each peach half into slices. Top each slice of pound cake with the sliced peaches. Spoon the crème fraîche over the peaches and scatter the crystallized ginger on top. Serve warm.

nutrition information (per serving):
Calories (kcal): 400, Fat (kcal): 29, Fat Calories (g): 260, Saturated Fat (g): 18, Protein (g): 3, Monounsaturated Fat (g): 8, Carbohydrates (mg): 34, Polyunsaturated Fat (mg): 2, Sodium (g): 150, Cholesterol (g): 135, Fiber (g): 2,

Photo: Scott Phillips

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