Wednesday, May 28, 2008

Campfire Peach Shortcake


2 tbsp honey
1 tbsp margarine or butter, melted
1/4 tsp ground cinnamon
2 medium ripe bananas
2 medium peaches
1/2 of 10-3/4 ounce frozen loaf pound cake, thawed and cut into 3/4 inch slices
1/2 of 8 oz. frozen whipped topping, thawed
1/4 tsp ground cinnamon
Dash ground nutmeg

Stir together honey, melted margarine or butter, and 1/4 tsp cinnamon in a small container; cover and transport. To cook, cut bananas and peaches into bite-size pieces. Place fruit in a disposable foil baking pan. Add honey mixture and toss to coat fruit. Cook fruit over campfire or on the rack of an uncovered grill over medium heat for 8 to 10 minutes or until heated through, stirring ofter. Spoon warm fruit over pound cake slices. Stir together whipped topping, 1/4 tsp cinnamon, and nutmeg. Spoon some on top of each serving.

I found this recipe on the Dickey Farms website and it was so good! I decided to use only peaches and I cooked it in the oven on 350 degrees instead of over a campfire. I cut up cubes of pound cake and put at the bottom of glass topped with peaches and whipped cream. This would probably be a very pretty dessert layered in a trifle bowl.

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