Campfire Grilled Pound Cake with Bourbon Peaches and Cream

Let the campfire burn down to medium coals and set a grate over the heat.

Serves 6

Ingredients

• 1 store-bought or homemade pound cake, sliced 1-inch thick
• 4 ripe peaches, halved and pitted
• 3 tablespoons butter, melted
• 1/4 cup brown sugar
• 2 tablespoons bourbon
• 1 teaspoon vanilla extract
• 1 cup heavy cream
• 2 tablespoons powdered sugar
• Pinch of salt
• Fresh mint leaves, to garnish

Instructions

1. Let the campfire burn down to medium coals and set a grate over the heat.
2. Stir together the melted butter, brown sugar, bourbon and a pinch of salt to make a glaze.
3. Brush the cut sides of the peaches and both sides of the pound cake slices with the glaze.
4. Grill the peaches cut-side down 3-4 minutes until caramelized and grill-marked, then flip and cook 2 minutes more until soft.
5. Grill the pound cake slices 1-2 minutes per side until toasted with golden char marks; watch closely so they do not burn.
6. Whip the heavy cream with the powdered sugar and vanilla to soft peaks (a jar and vigorous shaking works at camp).
7. Slice the grilled peaches and pile them over the warm cake.
8. Drizzle with any remaining glaze, add a generous spoonful of whipped cream and garnish with mint.
9. Serve warm, straight from the fireside.
10. Grilling cake and stone fruit over a campfire is a classic American cookout finale, turning humble pantry pound cake into something special with a little smoke and char. Peaches hit their peak in midsummer, and a splash of bourbon in the glaze nods to Southern dessert tradition, making this the kind of sweet, easy treat that ends a camping night right.

Nutrition (estimated, per serving)

• Calories: 470 kcal
• Protein: 5g
• Fat: 27g
• Carbohydrates: 50g
• Fiber: 2g
• Sugar: 36g
• Sodium: 260mg