Grilled pound cake and peaches with rosemary syrup

By Shahir Massoud
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SERVES
8
TOTAL TIME

Ingredients

Rosemary syrup:

  • 1 cup water
  • 1 cup sugar
  • 1/2 bunch fresh rosemary
  • 1 pound cake, sliced
  • 4 peaches, halved
  • 2 cups whipped cream

Directions

Rosemary syrup:

  1. Bring to a boil, then remove from the heat. Store in airtight container. Can be done several days in advance.

Cake:

  1. Paint each slice of the cake with a bit of rosemary syrup. Grill one to two minutes each side to slightly colour.
  2. Paint each half of peach with syrup as well. Grill to slightly char, approximately three to five minutes. 
  3. Top each slice of the cake with grilled peach, additional drizzle of syrup and a dollop of whipped cream. 

WATCH

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