Ingredients
4
1/2 tbsp (packed) golden brown sugar, divided
2
tbsp chopped fresh mint
6
ripe large peaches, peeled, cut into 1/2-inch-thick slices
1
cup chilled whipping cream
6
slices purchased pound cake
3
to 4 tbsp unsalted butter, room temperature
Directions
1.
Prepare barbecue (medium-high heat). Whisk 3 tablespoons sugar, vinegar, and mint in large bowl to blend. Add peaches and toss gently to coat. Let stand at least 5 minutes and up to 30 minutes.
2.
Using electric mixer, beat whipping cream and remaining 1 1/2 tablespoons sugar in another large bowl until peaks form; refrigerate.
3.
Spread cake slices on both sides with butter. Grill until lightly browned. Arrange cake slices on 6 plates. Top each with peaches and syrup, then whipped cream.
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