Grilled Peaches and Pound Cake

Serves 4

4 ripe peaches, halved and pitted
1 store-bought pound cake, sliced 3/4 inch thick
4 tbsp. unsalted butter, melted
1 pint vanilla ice cream
4 tsp. honey

Heat grill to medium.

Transfer the peaches to the grill, cut-side down, and cook until grill marks appear, about 3 minutes. Turn and grill until the skin starts to shrivel and the peach softens, 4 minutes more. Remove the peaches from the grill.

Brush the pound cake slices with the melted butter. Grill until the cake is toasted, about 2 minutes on each side. Place 2 cake slices on each plate, spoon on grilled peaches, top with ice cream and drizzle with the honey.  Serve warm.

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Jennifer Chandler

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