Healthy Recipes - Grilled Peaches & Angel Food Cake with Red-Wine Sauce

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Grilled Peaches & Angel Food Cake with Red-Wine Sauce

Cheryl & Bill Jamison

Grilling luscious seasonal fruit is the perfect way to end an outdoor celebration. Here, peaches soften and caramelize over a moderate fire before melding with a fruity red-wine sauce and toasted slices of (store-bought) angel food cake.

Servings: 6 servings
Total Time: 30 minutes
Ease of Preparation: Easy
Health: Low Calorie, Low Sat Fat, Low Cholesterol, Low Sodium, Heart Healthy, Healthy Weight

Ingredients:

Grilled Peaches & Angel Food Cake with Red-Wine Sauce
1 cup fruity red wine , such as Merlot or Shiraz
1 cup orange juice
2 tablespoons Triple Sec or other orange-flavored liqueur
2 tablespoons brandy
1-2 tablespoons sugar
2 teaspoons lemon juice
6 ripe but firm medium peaches , peeled and halved
6 slices angel food cake (1 inch thick)

Steps:

1: Combine wine and orange juice in a small heavy saucepan. Bring to a boil over high heat and cook until reduced to 1/2 cup, 15 to 20 minutes.

2: Reduce heat to medium-low, stir in Triple Sec (or other orange liqueur), brandy and 1 tablespoon sugar. Simmer until the sugar dissolves and flavors combine, about 5 minutes. Remove from the heat and stir in lemon juice. Taste and stir in remaining sugar if needed for a pleasantly sweet but not cloying sauce.

3: Preheat grill to medium. Oil the grill rack (see Tip, below).

4: Brush peaches lightly with 2 tablespoons of the wine sauce, reserving the rest. Transfer the peaches and cake slices to the grill. Grill the cake over indirect heat or the coolest part of the grill until lightly toasted, about 1 minute per side. Grill the peaches over direct heat until softened and browned in spots, 3 to 5 minutes per side. In the last minute of grilling, brush the peaches with 2 tablespoons more of the wine sauce.

5: Arrange 1 cake slice and 2 peach halves on each dessert plate and drizzle with the remaining sauce. Serve hot or at room temperature.

Nutrition: (Per serving)

Calories - 199
Carbohydrates - 36
Fat - 0
Saturated Fat - 0
Monounsaturated Fat - 0
Protein - 3
Cholesterol - 0
Dietary Fiber - 2
Potassium - 322
Sodium - 106
Nutrition Bonus - Vitamin C (45 daily value).

Prepare sauce (Steps 1-2), cover and refrigerate for up to 1 day. Bring to room temperature before using.

To oil the grill rack: Oil a folded paper towel, hold it with tongs and rub it over the rack. (Don’t use cooking spray on a hot grill.)

Related Links:

• Chocolate Bark with Pistachios & Dried Cherries
• Quick and Healthy Dessert Recipes

EatingWell

This news arrived on: 07/08/2008

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