Ingredients

• 2 peaches, ripe but firm, halved
• 1 tablespoon vegetable oil
• 3 tablespoons sweet white wine, such as marsala wine
• 1 tablespoon granulated sugar
• 1/2 store-bought pound cake, sliced into 2-inch slices
• 4 tablespoons unsalted butter, melted
• 4 ounces cream cheese, at room temperature
• 1/4 cup powdered sugar
• 1 tablespoon orange zest
• 2 tablespoons fresh orange juice

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Instructions

1. For the grilled peaches: Prepare the grill to high heat. Lightly brush the cut sides of the peaches with the oil. Grill the peaches, cut-side down, until grill marks appear, about 3 minutes on each side.
2. Boil the wine and granulated sugar in a small saucepan. Transfer the peaches to a small dish and spoon the wine mixture over the peaches. Set aside, about 15 minutes.
3. For the grilled pound cake: Preheat the grill to high heat. Lightly brush each slice of the cake with the butter on both sides. Place the cake on the grill and cook, about 2 minutes each side. Rotate each cake slice a quarter turn after 1 minute to create a crosshatch of grill marks.
4. For the cream cheese glaze: Combine the cream cheese, powdered sugar, zest and orange juice in a medium bowl. Beat until smooth using a fork or electric mixer.
5. Spread the cream cheese glaze on the grilled pound cakes. Place the grilled peaches on top. Serve warm or at room temperature.