Come summer, we’re extra fond of toasted pound cake with berries and cream. But every once in awhile we like to change it up. Day old cornbread makes for a sturdy, toothsome canvas for grilled summer peaches. Spread with butter and honey, the cornbread gets lightly caramelized over the hot grates. No grill? No problem. You can make this same winning dessert under the broiler (just think of it as an upside down grill). Toasted almonds add crunch and basil leaves add color and quintessential backyard flavor. If you can, slice the cornbread and let it dry out slightly before grilling—it’ll be easier to grill if a little bit dry.
6 tablespoons salted butter, softened
1 tablespoon honey
8 1-inch thick slices cornbread, preferably a day old
4 medium peaches, halved and pit removed
1 cup heavy cream
¼ cup sliced almonds, toasted
small handful basil leaves
How to Make It
Light a charcoal grill and allow the coals to burn until well covered with gray ash or heat a gas grill to low.
Stir together butter and 1 tablespoon honey in a small bowl. Spread butter mixture on both sides of cornbread slices. Place cornbread and peaches, cut side down, on lightly greased grill grates. Grill until cornbread is golden and lightly marked, about 3 minutes per side and peaches softened and marked, about 3 minutes per side.
Whisk heavy cream in a large bowl until soft peaks form, about 2 minutes. Serve cornbread topped with peaches and whipped cream, and drizzled with honey. Top with almonds and basil.
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