Grilled Pound Cake with Cream Cheese Glaze and Grilled Peaches

Ingredients

• 4 ounces cream cheese at room temperature
• 1 tablespoon granulated sugar 
• 2 tablespoons orange juice fresh
• 1 tablespoon orange zest 
• 2  peaches firm ripe halved
• 0.5  round cake store-bought sliced into 2-inch slices
• 0.3 cup powdered sugar 
• 4 tablespoons butter unsalted melted
• 1 tablespoon vegetable oil 
• 3 tablespoons white wine sweet such as marsala wine

Equipment

• bowl
• sauce pan
• hand mixer
• grill

Directions

1. For the grilled peaches: Prepare the grill to high heat. Lightly brush the cut sides of the peaches with the oil. Grill the peaches, cut-side down, until grill marks appear, about 3 minutes on each side.
2. Boil the wine and granulated sugar in a small saucepan.
3. Transfer the peaches to a small dish and spoon the wine mixture over the peaches. Set aside, about 15 minutes.
4. For the grilled pound cake: Preheat the grill to high heat. Lightly brush each slice of the cake with the butter on both sides.
5. Place the cake on the grill and cook, about 2 minutes each side. Rotate each cake slice a quarter turn after 1 minute to create a crosshatch of grill marks.
6. Combine the cream cheese, powdered sugar, zest and orange juice in a medium bowl. Beat until smooth using a fork or electric mixer.
7. Spread the cream cheese glaze on the grilled pound cakes.
8. Place the grilled peaches on top.
9. Serve warm or at room temperature.