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Pound Cake With Peaches And Raspberry Sauce

21st.Century.Chef's picture
Ingredients
  Frozen raspberries in light syrup 10 Ounce, thawed (1 Package)
  Sugar 1 Tablespoon
  Cornstarch 1 Tablespoon
  Pound cake slice 8 , each 1/2 inch thick
  Sliced cling peaches 16 Ounce, drained (1 Can)
Directions

Combine raspberries, sugar and cornstarch in 1 1/2-quart Generation II Saucepan.
Stir with Bamboo Spoon.
Bring to a boil over medium heat; then set aside to cool.
Place 2 slices of the pound cake on each of 4 dessert plates.
Top cake slices with peaches, spoon raspberry sauce over peaches and serve.

Recipe Summary

Difficulty Level: 
Medium
Course: 
Dessert
Method: 
Boiled
Dish: 
Cake
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Peach

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