Chef Barry's Pan-Fried Peaches With Pound Cake & Ice Cream

Greensboro, NC -- Thanksgiving Day is coming up in a few weeks and we want to help you get ready for dinner.

Chef Barry Moody joined us on the Weekend Good Morning Show. He showed Grant Gilmore and our viewers how to make a quick and easy desert that your Holiday guest will enjoy.

This recipe was also inspired by our WFMY News 2 at 5 pm Producer, Cami Marshall.

Pan-Fried Peaches With Pound Cake & Ice Cream Recipe

Makes 2 to 4 servings 

Ingredients
2 large fresh peaches, cut in half, pits removed
1 tablespoon Turbinado sugar
1 teaspoon ground cinnamon
1 tablespoon unsalted butter
2 to 4 slices Fresh Market brand French vanilla pound cake
2 to 4 scoops French vanilla ice cream
1 can whipped cream
2 tablespoons pecan pieces
4 fresh strawberries, quartered

Method

Cut each peach half into 8 chunks. Place in a medium-size bowl. Mix sugar and cinnamon together. Sprinkle sugar mixture over peaches and mix well so that sugar mixture evenly coats peaches.
Heat large skillet over medium heat.
Add butter and peaches to skillet and cook 5 to 7 minutes until peaches are caramel.
Cool slightly.

To Assemble
Place 2 slices pound cake on bottom of medium-size bowl. Place 1 large scoop of ice cream on top of pound cake. Pour peaches on top of ice cream. Top ice cream with whipped cream and garnish with pecans and strawberries.

Chef Barry's Tip: Substitute sliced bananas, pineapple or plums for the peaches.

www.spicedelight.com

Follow Digtriad On
Join Us On