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Pretty Peaches 'n' Pound Cake
Ingredients
- 3 large ripe peaches, peeled, pitted and cut into wedges (about 2 cups)
- 1/4 cup orange juice
- 4 teaspoons sugar
- 4 1-inch-thick slices pound cake, cut into 1-inch cubes
- 1/2 cup sweet white wine (such as Sauterne) or orange juice*
- 1 cup fresh red raspberries
- 1/2 cup vanilla yogurt
- Fresh mint (optional)
- Ground nutmeg or cinnamon (optional)
Directions
1. In a bowl, toss together peaches, orange juice and sugar. Let stand for 15 to 20 minutes or until the peaches are juicy; stir. Cover and chill in the refrigerator for up to 2 hours.
2. To serve, divide the cake cubes among 4 dessert dishes. Drizzle with wine. Spoon the peach mixture over the cake. Top with the raspberries and yogurt. Garnish with the mint and sprinkle with nutmeg, if you like. Makes 4 servings.
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Tip:
*
If you like, spike the orange juice by placing 2 tablespoons orange liqueur into the bottom of a 1-cup liquid measure. Add enough orange juice to equal 1/2 cup.
