Summer Peaches with Caramel & Pound Cake
Yield: 8 servings
1 (10 oz.) Pound Cake loaf (I found mine in the bakery section)
4 large, ripe but firm peaches, pits removed and fruit cut into wedges
4 tbsp. butter
4 tbsp. brown sugar
Homemade Caramel Sauce (you can use store bought if you prefer)
1 cup heavy cream
2 tbsp. powdered sugar
1 tsp. vanilla extract
Slice the Pound Cake into 8 equal slices. Place on individual plates.
Place a large metal bowl and whisk in the freezer while you prepare the peaches.
In a medium pan, melt the butter over medium heat. Add the peaches. Cook and stir until the peaches begin to soften, about 3-4 minutes. Add the brown sugar and stir well. Continue to cook for about 2 minutes or until the brown sugar is completely melted and is fully incorporated. Remove from heat and allow to cool slightly.
Remove the bowl and whisk from the freezer. Whip cream until stiff peaks are about to form. Add the vanilla and sugar and continue to beat until peaks form. Do not over beat!
Place some of the cooled peaches evenly on top of the pound cake slices. Drizzle with desired amount of Caramel Sauce. Add a dollop of the fresh whipped cream. Add a sprinkle of cinnamon if desired.