Grilled Sponge Cake with Five-Spice Peach Compote
- 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
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.
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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