Grilled Honey Lime Peaches and Pound Cake

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Oh, the glorious peach: fragrant, golden yellow, tangy, sweet and juicy. Peaches are the gift of summer when they are in season and at their peak. Fresh peaches lend themselves perfectly to all types of desserts, and today, I am sharing this Grilled Honey Lime Peaches and Pound Cake. Yes, it’s true, you can grill peaches, and they are amazing. The key to making this fruity dessert is using just-ripe peaches and marinating them in honey, lime and Mazola® Corn Oil, which is the perfect oil to use when grilling. Plus, did you know a clinical study showed Mazola Corn Oil reduces cholesterol 2x more than extra virgin olive oil? To learn more about this claim, see Mazola.com. Your peaches will thank you for it.

The grill is my secret way to prepare peaches. They get extra juicy and the natural peach sugars caramelize for added sweetness. Grilled peaches are tasty by themselves, but today they are topping a grilled pound cake with sweet whipped coconut cream and a honey-lime drizzle. Simple and delicious, and no need to heat up your oven in the summer. Here’s a little treat for you – Text MAZOLA to 79495 between 6/20/19 – 9/26/19 to receive $1.00 back on your purchase of Mazola 40 oz Corn Oil! Limit 1 rebate per household. PayPal account required. By texting, you expressly consent to receive multiple automated text messages on this offer. Consent not required as a condition of purchase. Message & data rates apply. Text HELP or STOP to 79495 at any time. Full terms: https://cbi.as/a38tw.​

Ripe and juicy peaches

Celebrate the summer with this delicious fruit.

In order to keep this luscious peach dessert light and tasty, I made some simple swaps.

1. Brush the pound cake with corn oil instead of butter for less saturated fat
2. Make the marinade with corn oil instead of heavy flavored olive oil
3. Make coconut whipped cream instead of regular whipped cream for a non-dairy alternative.

Make a simple marinade with corn oil, honey, lime juice, and lime zest, and brush the pound cake with corn oil for grilling.

Did you know?

• Since the grill has such a high temperature, Mazola Corn Oil has a smoke point higher than most cooking oils at 450 °F and performs well in a variety of cooking applications. Many home cooks may not realize that all cooking oils have a smoke point that, once exceeded, negatively affect the foods’ flavor and nutritional value. Brushing the pound cake with corn oil keeps the cakes from burning on the grill.
• Brushing the pound cake with corn oil creates a golden toasty cake with beautiful grill marks
• Corn oil has a neutral taste that lets the natural flavors of the peaches stand out.
• I like the fact that Mazola® Corn Oil is an all-purpose, cholesterol-free cooking oil that is a smart heart-healthy choice for your family. Corn oil has a variety of uses including baking, grilling, sautéing, stir-frying, or mixing up a marinade or dressing, so I can use one oil for all my cooking and baking needs.
• Here is additional information about Mazola Corn Oil.

Brush the peaches with the marinade and let sit for 15 minutes to soak up all the good flavors.

All things peachy

• Peach season is May through September, with July and August being the peak.
• Freestone Peaches – the pits are easy to remove
• Clingstone Peaches – the pits cling to the flesh
• Semi Freestone – the pits will cling to the flesh until the peach has ripened
• Yellow Peaches – are acidic and have a tangy flavor with sweet juicy deep yellow flesh
• White Peaches – less acidic than yellow peaches but more sweet with a creamy white flesh

Grilling peaches is quite easy

Follow these steps for grilled peach success –

• Clean the grill grates very well.
• Cut the peaches in half and remove the pit.
• Mix the marinade and then brush on the cut side of the peaches. Let sit for 15 minutes for the marinade to soak into the peach.
• Meanwhile, preheat the grill.
• When the peaches are ready, turn the grill to low and place the peaches on the grates, cut side down.
• Grill the peaches for about five minutes without moving.
• Flip peaches over and cook another five minutes.

Here are the six simple ingredients for making Grilled Honey Lime Peaches and Pound Cake

1. Yellow peaches
2. Pound Cake
3. Mazola Corn Oil
4. Honey
5. Limes
6. Coconut Milk

Now for that recipe

Print Pin

5 from 24 votes

Grilled Honey Lime Peaches and Pound Cake

Here is a simple grilled dessert of sweet grilled pound cake topped with grilled honey lime peaches with a dollop of sweetened coconut milk whipped cream.

Course Dessert

Cuisine American

Keyword grilled peaches, poundcake

Prep Time 45 minutes

Cook Time 10 minutes

Total Time 1 hour 10 minutes

Servings 6

Calories 428kcal

Author Jere Cassidy

Equipment

• Grill, tongs, pastry brush

Ingredients

• 1 10.75 oz Frozen Pound Cake, defrosted enough for 6 slices
• 3 Yellow peaches firm not overly ripe peaches
• 1/2 cup Mazola Corn Oil
• 1/3 cup honey
• 1 lime
• 15 oz Coconut milk - full fat and chilled chill the coconut milk for several hours or overnight in the refrigerator

Instructions

Preparing the peaches

• Make the peach marinade first. Combine 1/4 cup of corn oil, 2 tablespoons of honey, zested lime and 2 tsp. of lime juice. Stir well to combine
• Halve the peaches and remove the pit then place the peaches on a plate or tray.
• Brush the peaches with the marinade and let sit for 15 minutes.

Preparing the Pound Cake

• Cut the defrosted pound cake into 1" slices
• With a pastry brush, brush the pound cake slices with the remaining 1/4 cup of corn oil.

Making the Coconut Milk Whipped Cream

• Chill the bowl and the beaters for 15 minutes before whipping the cream
• Open the can of cold coconut milk and carefully scoop out the hardened cream from the top and place in a large mixing bowl. Leave the coconut water for other uses.
• With the whisk attachment slowly start whipping the cream and as it softens increase the mixer speed and beat on high until soft peaks form. Chill until ready to use.

Making the Honey Lime Drizzle

• Mix the remaining honey and lime zest in a small bowl. Set aside.

Grilling the Peaches and Pound Cake

• Thoroughly clean the grill grates and heat the grill on high while the peaches are marinating.
• When ready to grill turn the grill to medium-low. On one side of the grill place the peaches on the grates cut side down then place the sliced pound cake on the grates.
• Grill the peaches for about 5 minutes without moving. When ready, carefully flip the peaches over and grill another 5 minutes or until heated through and they are juicy and caramelized. Remove from the grill to a cutting board.
• Grill the pound cake slices for about 5 minutes, they should have nice grill marks, then flip over and grill again for about 5 minutes until the pound cakes are toasted. Remove from the grill to a plate

Assembling the Dessert

• Slice the peach halves into 4-5 slices depending on how big your peaches are. Place one pound cake slice on a dessert plate and top with the sliced peaches, a dollop of coconut whipped cream and a drizzle of honey and lime. Serve warm

Notes

Choose coconut milk without guar gum 

Chill the can of coconut milk for 6 hours or better, overnight so the cream solidifies.

For the peaches you want just-ripe peaches, they grill better than totally ripe peaches.

Nutrition

Serving: 6g | Calories: 428kcal | Protein: 3.7g | Fat: 23.6g | Saturated Fat: 6.7g | Sodium: 197mg

Can you believe this dessert was made on the grill? The peaches are juicy and the pound cake toasty, and adding the honey lime drizzle adds some delicious sweet and zesty flavors.

Try this recipe on your next cookout and see how easy it is to make. Make sure to pin to your favorite boards for when you want a delicious grilled dessert.
This dessert is easy to make in smaller batches. Yes, you can just grill one peach if you like. Just scale down all the ingredients and you can have a dessert for two!
If you like grilling, try my other grilled desserts. Grilled Cherry Pandowdy and Grilled Pineapple Shortcake

Let’s celebrate summer with family and friends and share this amazing dessert.
Jere’