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Emeril Lagasse Grilled Peaches and Ginger Syrup with Pound Cake
From chef and author Emeril Lagasse
June 25, 2004

Emeril Lagasse made a great new summer recipe especially for the grill on Good Morning America.

Grilled Peaches and Ginger Syrup with Pound Cake Ingredients
  • 1 cup water
  • 1 cup sugar
  • 1/4 cup coarsely grated gingerroot
  • 2 Tbsp. lemon juice
  • 4 firm, ripe peaches (about 1 pound), halved and pitted, cut in half lengthwise
  • 4 slices pound cake
  • Vanilla ice cream, optional accompaniment
  • 4 sprigs fresh mint
  • Bittersweet cocoa powder, garnish

    • Directions

    In a medium saucepan, combine the water, sugar, and ginger, and lemon juice and bring to a boil. Reduce the heat to medium-low and simmer for 20 minutes. Remove from the heat and strain into a large bowl. Discard the ginger.

    Preheat a grill to medium-high.

    Place the peaches, cut sides down, on the grill and cook until marked and tender, 2 to 3 minutes. Add to the bowl with the ginger syrup and toss to coat evenly. Let sit for at least 15 minutes, tossing occasionally.

    To serve, arrange 1 slice of pound cake in each of 4 shallow dessert bowls. Spoon the peaches and syrup over the cake and top, if desired, with a scoop of vanilla ice cream. Garnish each plate with a sprig of mint, sprinkle with powdered cocoa, and serve.



    Recipe courtesy of Emeril Lagasse copyright © 2004.






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