Grilled Peaches & Angel Food Cake with Red-Wine Sauce

Grilled Peaches & Angel Food Cake with Red-Wine Sauce

1 Review
From: EatingWell Magazine, July/August 2007

Grilling luscious seasonal fruit is the perfect way to end an outdoor celebration. Here, peaches soften and caramelize over a moderate fire before melding with a fruity red-wine sauce and toasted slices of (store-bought) angel food cake.

Ingredients 6 servings

for serving adjustment
Serving size has been adjusted!
Original recipe yields 6 servings
US
Metric
Nutrition per serving may change if servings are adjusted.
  • 1 cup fruity red wine, such as Merlot or Shiraz
  • 1 cup orange juice
  • 2 tablespoons Triple Sec, or other orange-flavored liqueur
  • 2 tablespoons brandy
  • 1-2 tablespoons sugar
  • 2 teaspoons lemon juice
  • 6 ripe but firm medium peaches, peeled and halved
  • 6 slices angel food cake, (1 inch thick)

Preparation

  • Active

  • Ready In

  1. 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.
  2. 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.
  3. Preheat grill to medium. Oil the grill rack (see Tip, below).
  4. 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.
  5. Arrange 1 cake slice and 2 peach halves on each dessert plate and drizzle with the remaining sauce. Serve hot or at room temperature.
  • Make Ahead Tip: Prepare sauce (Steps 1-2), cover and refrigerate for up to 1 day. Bring to room temperature before using.
  • To oil the grill rack: Oil a folded paper towel, hold it with tongs and rub it over the rack. (Don't use cooking spray on a hot grill.)

Nutrition information

  • Serving size: 1 cake slice, 2 peach halves
  • Per serving: 219 calories; 1 g fat(0 g sat); 3 g fiber; 40 g carbohydrates; 3 g protein; 35 mcg folate; 0 mg cholesterol; 20 g sugars; 573 IU vitamin A; 31 mg vitamin C; 57 mg calcium; 1 mg iron; 215 mg sodium; 446 mg potassium
  • Carbohydrate Servings: 2 1/2
  • Exchanges: 1 fruit, 1 1/2 other carbohydrate

Reviews 1

September 16, 2010
profile image
By: EatingWell User
Wow this recipe sounds really good. I am printing the recipe now and going to try it the next time the girls come over.