Yesterday, we shared Antonia Lofaso's recipe for an easy stars and stripes sundae for the 4th of July. This peaches and cream pound cake sundae is perfect for summer because it makes the most of this seasonal fruit. Sweet and juicy summer peaches are soaked in lemon juice, sugar and basil. If you are making this strictly for adults, feel free to add a splash of amaretto or peach liqueur. The fruit is then spooned over a warm piece of buttery pound cake with rich vanilla ice cream.
Pound Cake & Peaches Sundae
Courtesy of Breyers
Created by Chef Antonia Lofaso for Breyers
2 fresh summer peaches, diced
1 Tbsp granulated sugar
2 Tbsp lemon juice
2 tsp thinly sliced basil
4 (1/4-inch thick) slices of plain pound cake, toasted in the toaster until golden
1 cup of Breyers Natural Vanilla Ice Cream (1/4 cup each scoop)
Step 1: Mix peaches, sugar, lemon juice and basil in a small bowl.
Step 1: To make each sundae, place a slice of toasted pound cake on a plate, then top with a scoop (1/4 cup each scoop) of ice cream and cover generously with macerated peaches.
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