Summer Peaches with Caramel & Pound Cake
What's your favorite summer fruit? Mine is definitely peaches! I love them and look forward to them all year! Growing up in Northern Florida, meant fresh Georgia peaches were always close in the summertime!
Servings: 8 servings
Ingredients
- 1 loaf pound cake 10 oz (I found mine in the bakery section, but you may find it in the freezer section)
- 4 large ripe but firm peaches pits removed, and fruit cut into wedges
- 4 tablespoons butter
- 4 tablespoons brown sugar
- homemade Caramel Sauce you can use store-bought if you prefer
- 1 cup heavy cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
- ground cinnamon optional
Instructions
- 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 fully incorporated. Remove from heat and allow to cool slightly.
- Remove the bowl and whisk from the freezer. Whip the heavy cream until stiff peaks are about to form. Add the vanilla and sugar and continue to beat until peaks form. Do not overbeat!
- Place some of the cooled peaches evenly on top of the pound cake slices. Drizzle with the desired amount of caramel sauce. Add a dollop of fresh whipped cream. Add a sprinkle of cinnamon if desired.
- Serve immediately.
Notes
- If you prefer Angel Food Cake over Pound Cake, I think it would be just as great!
Nutrition
Calories: 323kcal | Carbohydrates: 39g | Protein: 4g | Fat: 18g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 85mg | Sodium: 287mg | Potassium: 181mg | Fiber: 1g | Sugar: 29g | Vitamin A: 952IU | Vitamin C: 4mg | Calcium: 55mg | Iron: 1mg
