After you've grilled your main course, clean the grill with a wire brush, then toss some peaches and cake on the grill for this dessert. A sprig of mint or a handful of raspberries can be added to the peach compote for even more bright color and refreshing flavor.
Special Diets:
Method
Preheat the grill.
Combine butter, honey and five-spice powder in a medium saucepan.
Cook over medium heat, stirring to combine butter and honey, just until butter melts.
Brush on cut side of peaches; reserve leftover honey mixture.
Grill peaches over high heat until just charred, about 2 minutes.
Allow peaches to cool slightly, then peel and slice them.
Add peaches and 3/4 cup orange juice to saucepan with remaining honey mixture and stir to mix well.
Bring to a boil over medium high heat, then cover, reduce heat and simmer for 5 minutes.
In a small bowl, stir together cornstarch and remaining 2 tablespoons orange juice.
Raise heat under saucepan so that the honey mixture begins to boil.
Whisk in cornstarch mixture and cook for 2 to 3 minutes, or until liquid thickens and reduces slightly.
When ready to serve, grill cake over high heat until it has grill marks, 1 to 2 minutes per side.
Transfer cake to plates and spoon warm peach compote over the top.
Nutritional Info
Serving Size
Calories
310
Total Fat
Saturated Fat
Cholesterol
Sodium
Total Carbohydrate
Dietary Fiber
Total Sugars
Protein
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.