Sautéed Peaches over Pound Cake

Sautéed Peaches over Pound Cake
Sautéed Peaches over Pound Cake requires approximately 20 minutes from start to finish. One serving contains 408 calories, 5g of protein, and 14g of fat. This recipe covers 7% of your daily requirements of vitamins and minerals. This recipe serves 4. Not a lot of people really liked this dessert. It is a good option if you're following a gluten free diet. A mixture of brown sugar, pound cake, cinnamon, and a handful of other ingredients are all it takes to make this recipe so scrumptious.

Instructions

1
Melt butter in a large frying pan over medium heat.
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ButterButter
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2
Add brown sugar, peaches, and cinnamon, tossing slightly to coat. Cook peaches until softened and juices are released, stirring occasionally, about 5 minutes.
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CinnamonCinnamon
PeachPeach
3
Toast pound cake slices in toaster until warm and slightly golden, about 2 minutes.
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4
Put a cake slice into each of 4 bowls and top with warm peaches, distributing evenly.
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5
Serve with scoops of ice cream.
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Recommended wine: Cream Sherry, Moscato Dasti, Port

Cream Sherry, Moscato d'Asti, and Port are my top picks for Pound Cake. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. The NV Solera Cream Sherry with a 4.5 out of 5 star rating seems like a good match. It costs about 17 dollars per bottle.
NV Solera Cream Sherry
NV Solera Cream Sherry
The Solera Cream Sherry has a brilliant amber and deep copper hue. With butterscotch and pecan aromas, the sweet salted nut and brown spice aromas carry a complex caramel accent. A sweet entry leads to a rounded, lush, moderately full-bodied palate with a lengthy, flavorful finish.
DifficultyNormal
Ready In20 m.
Servings4
Health Score1
Dish TypesSide Dish
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