Back Grilled Peaches & Pound Cake
Here's a sweet way to grill with TOOC Fresh Blood Orange Olive Oil and Vanilla & Fig Balsamic Vinegar.
- 4 Whole Peaches
- Pound Cake, Sliced
- Fresh Blood Orange Olive Oil
- Vanilla & Fig Balsamic Vinegar
- Vanilla Ice Cream
Slice peaches in half and drizzle with TOOC Blood Orange 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.
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