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Grilled Sponge Cake with Five-Spice Peach Compote

Serves 8
Time 20 min
After you've grilled your main course, clean the grill with a wire brush, then toss some peaches and cake on the grill for this dessert. A sprig of mint or a handful of raspberries can be added to the peach compote for even more bright color and refreshing flavor.
Special Diets:
Ingredients
  • 2 tablespoons butter
  • 2 tablespoons honey
  • 1 teaspoon five-spice powder
  • 3 pounds ripe but firm peaches, halved and pitted
  • 3/4 cup plus 2 tablespoons orange juice
  • 1 1/2 teaspoon cornstarch
  • 1 sponge cake or pound cake, cut into 8 wedges or slices
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Exclusively for Prime members in select ZIP codes.

Method

Preheat the grill.

Combine butter, honey and five-spice powder in a medium saucepan.

Cook over medium heat, stirring to combine butter and honey, just until butter melts.

Brush on cut side of peaches; reserve leftover honey mixture.

Grill peaches over high heat until just charred, about 2 minutes.

Allow peaches to cool slightly, then peel and slice them.

Add peaches and 3/4 cup orange juice to saucepan with remaining honey mixture and stir to mix well.

Bring to a boil over medium high heat, then cover, reduce heat and simmer for 5 minutes.

In a small bowl, stir together cornstarch and remaining 2 tablespoons orange juice.

Raise heat under saucepan so that the honey mixture begins to boil.

Whisk in cornstarch mixture and cook for 2 to 3 minutes, or until liquid thickens and reduces slightly.

When ready to serve, grill cake over high heat until it has grill marks, 1 to 2 minutes per side.

Transfer cake to plates and spoon warm peach compote over the top.

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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  • 2 tablespoons butter
  • 2 tablespoons honey
  • 1 teaspoon five-spice powder
  • 3 pounds ripe but firm peaches, halved and pitted
  • 3/4 cup plus 2 tablespoons orange juice
  • 1 1/2 teaspoon cornstarch
  • 1 sponge cake or pound cake, cut into 8 wedges or slices
Shop with Prime

Exclusively for Prime members in select ZIP codes.