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Perfect Brown Butter Grilled Peach Pound Cake Recipe with Easy Bourbon Glaze

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A delightful summer dessert featuring grilled pound cake and peaches brushed with nutty brown butter and drizzled with a sweet bourbon glaze. Quick, easy, and perfect for backyard gatherings.

Ingredients

Scale
  • 1 loaf pound cake (about 16 oz / 450 g), preferably dense and buttery
  • 3 medium fresh peaches, ripe but firm (about 1 lb / 450 g)
  • 6 tablespoons unsalted butter (85 g), browned gently
  • 3 tablespoons bourbon (45 ml)
  • 1/4 cup brown sugar (50 g), packed
  • 2 tablespoons powdered sugar (15 g)
  • 1 teaspoon vanilla extract (5 ml)
  • Pinch of salt
  • Optional: 1 teaspoon fresh lemon juice (5 ml)

Instructions

  1. Prepare the Brown Butter: In a heavy-bottomed skillet, melt 6 tablespoons (85 g) of unsalted butter over medium heat. Stir constantly as it foams and then turns golden brown with a nutty aroma (about 5-7 minutes). Remove from heat and set aside.
  2. Slice the Peaches: Cut the peaches in half and remove the pits. Brush each half lightly with some of the brown butter.
  3. Preheat the Grill: Heat your grill to medium-high (about 375°F / 190°C). Oil the grates if needed to prevent sticking.
  4. Grill the Peaches: Place peach halves cut-side down on the grill. Cook for 3-4 minutes until grill marks appear and peaches soften slightly but still hold shape. Flip and grill for another 2 minutes. Remove and set aside.
  5. Slice the Pound Cake: Cut the pound cake into 1-inch (2.5 cm) thick slices. Brush both sides generously with the remaining brown butter.
  6. Grill the Pound Cake: Place slices on the grill and cook 2-3 minutes per side until golden and crisp with grill marks. Watch closely to avoid burning.
  7. Make the Bourbon Glaze: In a small bowl, whisk together 3 tablespoons (45 ml) bourbon, 1/4 cup (50 g) brown sugar, 2 tablespoons (15 g) powdered sugar, 1 teaspoon (5 ml) vanilla extract, a pinch of salt, and optional 1 teaspoon (5 ml) fresh lemon juice. Stir until sugars dissolve and glaze thickens slightly.
  8. Assemble and Serve: Arrange grilled pound cake slices on plates, top with grilled peaches, and drizzle generously with bourbon glaze. Serve immediately.

Notes

Watch the brown butter closely to avoid burning; use ripe but firm peaches for best grilling results; brush pound cake and peaches generously with brown butter for flavor and caramelization; if glaze thickens too much, warm gently before drizzling; grill peaches first, then pound cake to keep cake crisp and warm.

Nutrition

Keywords: brown butter, grilled peaches, pound cake, bourbon glaze, summer dessert, grilled dessert, easy dessert, peach recipe

Find it online: https://lenatable.com/perfect-brown-butter-grilled-peach-pound-cake-recipe-with-easy-bourbon-glaze/