Pound Cake with Peaches and Raspberry Sauce
|Frozen raspberries in light syrup||10 Ounce, thawed (1 Package)|
|Pound cake slice||8 , each 1/2 inch thick|
|Sliced cling peaches||16 Ounce, drained (1 Can)|
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.