Put some grill stripes on the pound cake and top with fresh peach halves for a sweet way to end your party. Enjoy with a Belgian Saison beer or Chenin Blanc wine.

Grilled Pound Cake with Peaches and Cream

In a large bowl, whisk together brown sugar, orange juice concentrate, melted butter, cinnamon, cloves and ginger. Add peaches and toss gently to coat. Let stand at least 5 minutes and up to 30 minutes.

Meanwhile, in a large bowl using an electric mixer, beat whipping cream and powdered sugar until soft peaks form. Stir in vanilla. Cover bowl with plastic wrap and refrigerate. 

Spread 2 tablespoons room-temperature butter on both sides of cake slices. Grill peaches, cut side down, about 4 minutes; grill cake, about 2 minutes per side, or until lightly browned.  Arrange 2 cake slices and whipped cream in each bowl and top with a peach half. Slather some of the leftover brown-sugar-and-orange juice mixture onto each peach, if desired. Mix small amount of raspberry jam and a little water; drizzle on top for color.  