|5||Ounce||light brown sugar|
|1||loaf||butter pound cake|
|2||Pint||vanilla ice cream|
|1||each||Cool Whip whipped topping, 12 oz. tub|
|5||Ounce||almonds, sliced & toasted|
- Preheat the oven to 300°.
- Wash the peaches, cut in half and remove the stone.
- Place the peach halves facing up onto an ovenproof pan.
- Coat the tops of each peach half with 1 Tbsp. of melted butter and sprinkle with brown sugar.
- Cover the peaches with tin foil.
- Roast in a slow oven for about 45 minutes.
- The peaches should be soft to a light touch.
- Slice the butter pound cake into 10 even slices.
- Heat a skillet to medium heat and melt enough butter to lightly coat the surface.
- Saute each side of the pound cake slices until golden brown.
- Set the sauteed pound cake aside, covered until you are ready to serve.
- To create the raspberry coulis, defrost the raspberries in a bowl until soft.
- Place the raspberries into a blender or food processor with the sugar.
- Blend until completely liquified.
- Push through a fine mesh strainer to remove the seeds.
- You may add or reduce the sugar according to your taste.
- Place the raspberry coulis into a bowl and refrigerate.
- Place the pound cake slices into individual serving dishes.
- Scoop the vanilla ice cream onto the center of each pound cake.
- Place the roasted peach onto the vanilla ice cream.
- Top with the raspberry coulis.
- Finish off with the whipped topping and toasted almonds.