- 4 Ripe 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, brush to coat and let marinate for 15 minutes. Grill the peaches for 3 to 4 minutes until grill marks appear. Brush both sides of pound cake with olive oil, grill 1 to 2 minutes per side to heat through.
Top grilled pound cake with grilled peaches, drizzle with Vanilla & Fig Balsamic Vinegar. Serve with a scoop of Vanilla Ice Cream.