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Serves six.
ingredients
tip
Choose a good-quality pound cake made with butter. If crème fraîche is unavailable, use vanilla yogurt and omit the sugar.
5 Tbs. unsalted butter
2 Tbs. granulated sugar
1 cup (8 oz.) thick crème fraîche
Vegetable oil for greasing the grill
3 ripe but firm peaches or nectarines, halved and pitted
6 slices pound cake (1 inch thick)
3 Tbs. chopped crystallized ginger
how to make
tip
If you don't have a gas grill, try a large stovetop grill pan or a broiler.
Heat a gas grill to high, covered, and when it’s hot, turn it to medium (this will get the grates sufficiently heated). Melt the butter in a small saucepan over medium heat on the stovetop. Whisk the sugar into the crème fraîche until smooth.
Use a grill brush and then a lightly oiled rag secured on long tongs to clean the grill thoroughly. Brush the cut sides of each peach half and both sides of the pound cake slices liberally with the melted butter. Grill the peaches cut side down, uncovered, until lightly caramelized, 1 to 2 min. Transfer them to a platter and cover with foil. Grill the pound cake slices on both sides until nicely toasted, about 3 min. total.
Cut each peach half into slices. Top each slice of pound cake with the sliced peaches. Spoon the crème fraîche over the peaches and scatter the crystallized ginger on top. Serve warm.
From Fine Cooking 52, pp. 86B
August 1, 2002
photo: Scott Phillips
