August 12, 2011

Pound Cake with Peaches


Need a simple dessert option this summer? This dessert is very quick, delicious, and won't leave you feeling full after a meal.

INGREDIENTS
DIRECTIONS
  1. Slice the pound cake about ¾ of and inch thick (2 slices per plate).
  2. Then toast each side of the cake on the stovetop or indoor grill for about 30 seconds on each side.
  3. Drizzle the dessert wine over the pound cake.
  4. Drizzle the balsamic reduction over the pound cake.
  5. Top with desired amount of peaches and whipped cream.
  6. Garnish with mint and enjoy! 




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