Perfect Grilled Pound Cake Recipe with Easy Bourbon-Peach Compote
A simple yet indulgent dessert featuring grilled pound cake with a warm, boozy bourbon-peach compote. Perfect for summer gatherings or a quick sweet treat.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 6 servings 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 1 loaf of classic pound cake (about 16 ounces / 450 grams), store-bought or homemade
- 2 tablespoons unsalted butter, melted
- Optional: pinch of cinnamon or nutmeg to sprinkle on the cake slices
- 4 ripe peaches, peeled and sliced (about 2 cups / 300 grams)
- 1/4 cup brown sugar (50 grams), packed
- 2 tablespoons bourbon (30 ml)
- 1 tablespoon fresh lemon juice (15 ml)
- 1 teaspoon vanilla extract
- Pinch of salt
- Optional garnishes: fresh mint leaves, vanilla ice cream or whipped cream
Instructions
- Peel the peaches by blanching them in boiling water for 30 seconds, then plunging into ice water to loosen the skins. Slice the peaches into thin wedges about 1/4 inch thick.
- In a medium saucepan over medium heat, combine sliced peaches, brown sugar, bourbon, lemon juice, vanilla extract, and a pinch of salt. Stir gently and simmer for 10-12 minutes until peaches soften and liquid thickens to a syrupy consistency.
- Slice the pound cake into 3/4-inch thick slices. Brush each side lightly with melted butter.
- Preheat grill or grill pan over medium-high heat (about 375°F). Clean and lightly oil grates to prevent sticking.
- Grill the buttered pound cake slices for 2-3 minutes on each side until golden grill marks and a slightly crisp crust form. Avoid moving slices too much to get nice grill lines.
- Plate the grilled pound cake slices and spoon warm bourbon-peach compote generously over the top. Garnish with fresh mint if desired. Serve with vanilla ice cream or whipped cream for an indulgent touch.
Notes
Brush pound cake slices with melted butter before grilling to prevent sticking and create a caramelized crust. Let cake slices come to room temperature before grilling for even warming. Compote can be made a day ahead and reheated gently. Substitute bourbon with apple juice or peach nectar for non-alcoholic version. Frozen peaches can be used if fresh are unavailable; thaw and drain excess liquid first.
Nutrition
- Serving Size: 1 slice of grilled p
- Calories: 325
- Sugar: 35
- Sodium: 150
- Fat: 12
- Saturated Fat: 7
- Carbohydrates: 48
- Fiber: 2
- Protein: 4
Keywords: grilled pound cake, bourbon peach compote, summer dessert, easy dessert, grilled cake, peach compote, bourbon dessert