Grilled balsamic peaches with brown sugar pound cake
Instructions:
- Preheat the grill to medium. Oil the grill grate.
- Pour the melted butter into a shallow bowl. Pour the sugar into another shallow bowl. Dip the cut side of each peach into the melted butter and then into the sugar. Arrange the peaches cut-side down on the hot grate and cook only until the bottoms are caramelized and sizzling and show grill marks, about 3 minutes. Place the pound cake slices around the edge of the grate to lightly toast, if you wish.
- Arrange the cake and peaches on serving plates. Drizzle the peaches with the vinegar and serve warm.
- Variation: If your fruit is too juicy or blemished to cut into clean halves or if you want to mix the peaches with other stone fruit, such as plums or apricots, you can cook it in pouches of aluminum foil. Arrange four 12-inch squares of foil on a work surface. Cut the fruit into small cubes or thin wedges and divide among the squares. Drizzle with the melted butter and sprinkle with the sugar. Fold the foil around the fruit and tightly close the edges to form flat, square pouches. Grill over medium heat until the fruit sizzles, about 10 minutes.