Rum-Peach Ice Cream Sundaes with Pound Cake Croutons

Drooling already aren't you! I don't blame you, this was a DELICIOUS after dinner treat! Think of it as a sweet, rich, flavorful party in my mouth! This is a grown up version of an ice cream sundae and it does not disappoint! OK, stop drooling, of course I'll share the recipe with you!

INGREDIENTS
Serves 6

4 tablespoons unsalted butter
8 oz pound cake, cut into 1/2 inch cubes
6 ripe peaches, cut into thin wedges
1/2 cup light brown sugar
1/3 cup rum
1 tablespoon fresh lemon juice
2 pints vanilla bean ice cream

DIRECTIONS

1. Preheat the over to 350 degrees F. In a large pan, melt 1 tbsp of butter, add pound cake and toss to coat. Spread pound cake cubes on a baking sheet and bake until toasted. About 10-15 minutes.
2. Meanwhile, add remaining butter to pan, toss in peaches and cook over high heat, stirring occasionally until the peaches are slightly softened.
3. Add the brown sugar and stir to melt. Remove pan from the heat and add the rum and lemon juice. Tilt the pan slightly and carefully ignite the alcohol.
4. Return pan to fire cook over medium heat until the peaches are softened and the sauce has thickened slightly, about 10 minutes.
5. To serve, scoop ice cream into bowls and spoon peaches and sauce over the ice cream. Garnish with the pound cake croutons and serve immediately.

Pear Reisling Pound Cake

OK so I had this FABULOUS idea to do a Pear Reisling Pound Cake based off of a recipe I saw for poached pears and a cardamom whipped cream! It sounded simply divine and why would I not want to treat myself to such a treat?!?!? But why stop at just a yummy dessert? Why not throw said yummy dessert into a pound cake?!?!?! Even better!

The verdict...YUMMY!!! But in my most humble and honest opinion I do think my first draft was a bit too sweet and I need to rethink how I make it. For starters, I poached the pears in Reisling and 2 cups of sugar for about 30 minutes...or was it three cups? Maybe I shouldn't drink the Reisling as I'm baking. I then combined the cardamom whipped cream, pears with some of the Reisling liquid that had been reduced to a syrup and pureed them all together.

Are you licking your lips yet? I know I was!

What I neglected to consider was that all that sugary goodness from...well the sugar mainly (tee hee) and the wine would slightly carmelize the outside of the pound cake. So besides some sticking issues, despite my very well greased pan, the outside of the cake was slightly chewy and again, in my opinion, just a little too sweet. Ask my husband, who thinks its OK to put sugar on Frosted Flakes, and he'll say it was not too sweet.

So we will have to do another test cake! YAYYYY!!! I enjoy yummy mishaps and if sweet and chewy are my downfalls on this one, I'll take it for now!

Taste wise, the cake did have a very pleasant pear and cardamom taste and of course was SUPER moist! We just need to consider reducing the sugar. Next cake I think will be more pear-y and cardamom-y and I'll use the Riesling poaching liquid as the glaze!!! Oh yum, I can taste it already!!!

I'll be sure to post my the redo! Until then...KEEP YUMMY ALIVE!