For my birthday my son bought me a copy of Andrea Chesman’s The New Vegetarian Grill, Revised Edition: 250 Flame-Kissed Recipes for Fresh, Inspired Meals
I’ve been thinking about my Meatless Monday posts and I thought it would be a good idea to have a dessert to go along with the previous and future posts. This post is inspired by Andrea’s recipe. If you are all interested in grilling meatless dishes I can’t recommend a better book to guide you.
Maple Grilled Pound Cake With Peaches
By Andrea Chesman
- 8 firm ripe peaches or 16 canned peach halves
- 1/3 cup orange juice
- 2 tablespoons butter, melted
- 2 tablespoons pure maple syrup
- 1 8-inch pound cake cut into 1-inch slices
Prepare a medium fire in the grill
Combine the orange juice, butter and the maple syrup and mix well. Brush onto the peaches and both sides of the cake slices. Grill the peaches and cake slices until golden brown, about 5 minutes per side for the peaches and about 3 minutes per side for the cake.
Place a slice of cake and 2 peach halves on each plate. Drizzle additional maple syrup over the cake and peaches, if desire. Serve at once.
I wanted something different to eat with this dessert and I wanted something a little savory to contrast the sweetness in the maple syrup and peaches. My friend Stephan Franklin has come up with a couple of great rubs and his “Simply Marvelous Sweet & Spicy” rub I thought would compliment this dessert. But how to turn it into a dessert was the question.
The answer was:
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