Jan Esterly of Pittsburgh, Pennsylvania, writes: "Even though it gets cold where I live, I love grilling outside year-round. I make this amazing recipe only during summer, when I can buy perfect peaches from the roadside stands — like now."
Jan also likes to serve these sweet-tart peaches with ice cream and waffles.
Recipe information
Total Time
20 minutes
Yield
Makes 6 servings
Ingredients
Preparation
Step 1
Prepare barbecue (medium-high heat). Whisk 3 tablespoons sugar, vinegar, and mint in large bowl to blend. Add peaches and toss gently to coat. Let stand at least 5 minutes and up to 30 minutes.
Step 2
Using electric mixer, beat whipping cream and remaining 1 1/2 tablespoons sugar in another large bowl until peaks form; refrigerate.
Step 3
Spread cake slices on both sides with butter. Grill until lightly browned. Arrange cake slices on 6 plates. Top each with peaches and syrup, then whipped cream.
