Warm Peaches & Pound Cake à la mode

This fabulous summer dessert features delicious warm peaches with pound cake, all topped with a scoop of ice cream!



Adjust Servings

Recipe CategoriesDesserts


1⁄4Cuppacked brown sugar
2Cuppeeled wedges of peaches (may substitute any stone fruits, such as plums, nectarines, pluots, etc.)
1Teaspoonfinely minced fresh ginger
 eachGran Marnier as needed
4Slicepound cake or short cake or sweet biscuits
 eachVanilla bean ice cream


  1. Melt butter in a large frying pan over medium heat. When it starts to bubble, add brown sugar, stone fruit, and ginger, tossing slightly to coat. Cook until fruit is softened and juices are released, stirring occasionally, about 4 minutes. Add in a dash of Gran Marnier.
  2. Toast pound cake until warm and slightly golden, about 2 minutes.
  3. Put a cake slice into each of 4 bowls and top with ice cream and the warm fruit.
  4. Serve immediately.


Out of season, you can use frozen fruit. Cook the fruit less to avoid over softening the fruit.


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