I’ll stop pretending every peach recipe is the last of em’! Everywhere I turn, they keep popping up, and my canned goods and frozen stash find their way back into my mouth. Here’s an easy cake, cookie, or any other baked-good topper!
I must give credit to Nora here, for her glazing and plating skills. This was a true team effort! And to Jamie, Tobin, and Bobby for helping us scarf it down.
- dense, moist, chocolate cake
- fresh peaches, sliced
- 1 cup canned peach juice
- a generous splash dry white wine
- vanilla bean ice cream
- In a small saucepan, heat the peach juice and white wine. Add the peaches and simmer for approximately 20 minutes. Remove the peaches to a bowl, using a slotted spoon, and continue simmering the juice until you have a thick glaze. Meanwhile, section out the cake into portions. Add peaches on top, with a dollop of ice cream, and drizzle the glaze over to finish it off. Ecstasy!