1/4 cup (50 mL) packed golden brown sugar
2 tbsp (25 mL) balsamic vinegar
2 tbsp (25 mL) slivered fresh mint
1/2 tsp (2 mL) vanilla
4 cups (1 L) sliced peeled peaches
1 cup (250 mL) whipping cream
2 tbsp (25 mL) icing sugar
1 frozen pound cake (304 g), thawed
2 tbsp (25 mL) butter, softened

1. Whisk together brown sugar, vinegar, mint and vanilla in a large bowl until brown sugar is dissolved. Add peaches and toss gently to combine. Let stand for at least 5 minutes or up to 30 minutes. Meanwhile, beat cream until soft peaks form. Gradually beat in icing sugar and beat until stiff; refrigerate.
2. Cut cake into 8 slices. Spread butter evenly over both sides of cake slices.
3. Grill cake slices over medium heat on natural gas barbecue, turning once. Until lightly browned.
4. To serve, place cake slices on individual dessert plates. Spoon peach mixture over cake slices. Top with whipped cream. Serves 8.

Last updated on July 17, 2019