Grilled slices of frozen pound cake serve as the base for this summery dessert. We top them with minted peach slices and whipped cream.

Yield: Serves 8.



  • 1/4 cup packed golden brown sugar
  • 2 tbsp balsamic vinegar
  • 2 tbsp slivered fresh mint
  • 1/2 tsp vanilla
  • 4 cups sliced peeled peaches
  • 1 cup whipping cream
  • 2 tbsp icing sugar
  • 1 frozen pound cake (304 g), thawed
  • 2 tbsp salted 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.
  2. Meanwhile, beat cream until soft peaks form. Gradually beat in icing sugar and beat until stiff.
  3. Preheat natural gas barbecue on medium heat for 10 - 15 minutes.
  4. Cut cake into 8 slices. Spread butter evenly over both sides of cake slices.
  5. Grill cake slices over medium heat on natural gas barbecue, turning once, until lightly browned.
  6. To serve, place cake slices on individual dessert plates. Spoon peach mixture over cake slices. Top with whipped cream.
Nutritional analysis per serving:

342 calories, 20.6 g fat, 4 g protein, 36.8 g carbohydrate, 1.8 g fibre, 183 mg sodium