Grilled Peaches & Pound Cake
This recipe is a favorite of our own Trudy at our Temecula Tasting Room.
- 4 Whole Peaches
- Pound Cake, Sliced
- Citrus Reserve Olive Oil
- Vanilla & Fig Balsamic Vinegar
- Vanilla Ice Cream
Slice peaches in half and drizzle with TOOC Citrus Reserve olive oil to marinade for 15 minutes.
BBQ the peaches until grill marks appear. Grill both sides of sliced pound cake to do the same.
Slice the peaches into quarters and layer over the pound cake. Top with vanilla ice cream drizzled with TOOC Vanilla & Fig Balsamic Vinegar and serve.