2 tablespoons triple sec or other orange flavored liqeuor
2 tablespoons brandy
1 1/2cup sugar
2 teaspoons lemon juice
6 ripe but firm medium peaches, peeled and halved
6 slices angel food cake, 1 inch thick
Instructions
Combine wine and orange juice in a small heavy saucepan. Bring to
a boil over high heat and cook until reduced to 1/2 cup, 15 to 20
minutes.
Reduce heat to medium-low, stir in Triple Sec (or other orange
liqueur), brandy and 1 tablespoon sugar. Simmer until the sugar
dissolves and flavors combine, about 5 minutes. Remove from the
heat and stir in lemon juice. Taste and stir in remaining sugar if
needed for a pleasantly sweet but not cloying sauce.
Preheat grill to medium. Oil the grill rack.
Brush peaches lightly with 2 tablespoons of the wine sauce,
reserving the rest. Transfer the peaches and cake slices to the grill.
Grill the cake over indirect heat or the coolest part of the grill until
lightly toasted, about 1 minute per side. Grill the peaches over
direct heat until softened and browned in spots, 3 to 5 minutes per
side. In the last minute of grilling, brush the peaches with 2
tablespoons more of the wine sauce.
Arrange 1 cake slice and 2 peach halves on each dessert plate and
drizzle with the remaining sauce. Serve hot or at room temperature.
Serving
Suggestions
1 serving= 200 calories
Originally Submitted
2/3/2015
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