Warm Peaches & Pound Cake à la mode

Heat a pan over medium heat.

Add softened whole butter to the pan and let it melt down until it starts to foam and lightly brown.

Add minced ginger to the pan and let it sweat to release its flavors.

Add brown sugar to the pan and let it melt and combine with the butter, stirring until it starts to lightly caramelize.

Add the stone fruit (nectarines and plum) to the pan and quickly warm it through, ensuring it doesn't get too soft.

Move the fruit to the back of the pan and heat the front of the pan slightly before adding triple sec to flambe and cook out the alcohol.

Plate the dessert by placing a scoop of vanilla bean ice cream on toasted pound cake, then add the sautéed fruit and sauce on top.

Equipment Needed

Spice Level:

Dietary

Allergens