In a medium saucepan, combine peaches, peach or apricot jam, lemon juice and water. Crush some of the peaches with a potato masher; about three to four crushes will do the trick, leaving many whole pieces. Bring to a boil then turn the heat down to medium. In a small bowl stir 1 Tablespoon water with cornstarch. Slowly add cornstarch to the simmering peaches and stir for one minute. Remove from heat and keep warm.
In a medium bowl combine heavy cream with sugar and ½ teaspoon vanilla extract; beat until stiff peaks form. Refrigerate until ready to use.
Preheat a grill or grill pan to medium-low. Brush the pound cake slices with melted butter. Grill until the cake is toasted, about 2 minutes on each side. You can also grill some sliced peach wedges to serve on the side. Spread the warm sauce on dessert plates, place 2 cake slices on each plate and top with additional sauce, Chantilly Cream, slivered almonds and garnish grilled peach wedges, if desired.
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|Serving Size: 1 Serving (202g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 673 (78%)|
|Amt Per Serving||% DV|
|Total Fat 74.8g||100 %|
|Saturated Fat 47.2g||236 %|
|Monounsaturated Fat 19.5g|
|Polyunsanturated Fat 2.8g|
|Cholesterol 203.7mg||63 %|
|Sodium 44.8mg||2 %|
|Potassium 97.9mg||3 %|
|Total Carbohydrate 53.3g||16 %|
|Dietary Fiber 0.3g||1 %|
|Sugars, other 53g|
|Protein 1.6g||2 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 866
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