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Grilled pound cake and peaches with rosemary syrup
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:
- Bring to a boil, then remove from the heat. Store in airtight container. Can be done several days in advance.
Cake:
- Paint each slice of the cake with a bit of rosemary syrup. Grill one to two minutes each side to slightly colour.
- Paint each half of peach with syrup as well. Grill to slightly char, approximately three to five minutes.
- Top each slice of the cake with grilled peach, additional drizzle of syrup and a dollop of whipped cream.
