1 pound butter room temperature (four sticks)
1 pound sugar
7 eggs – room temperature
2 peaches (mashed without the skin)
1 pound flour 1 teaspoon Vanilla
1/2 teaspoon course Salt
1-2 tbs. utter for grilling
1-2 tbs. D’Avolio Blood Orange Fused Olive Oil
2 peaches (cut into wedges – about 12 per peach)
1 pat butter
3 Turns D’Avolio Blood Orange Fused Olive Oil
1/4 Cup brown sugar
1 tbs. D’Avolio Peach White Balsamic Vinegar
1 teaspoon vanilla salt
Ingredients—For Ricotta Cream
1 Cup heavy cream
1/2 Cup Ricotta
Preheat oven to 350 degrees. Butter and lightly flour two loaf pans. Cream the butter and sugar for at least five minutes, scraping the bowl a few times. Add the eggs one at a time allowing them to each blend into batter. If substituting peaches eliminate 2 eggs and add two mashed peaches, skins removed. Add vanilla and salt. Add flour a little at a time until all the flour is blended in.
Evenly distribute the batter among the prepared pans and back for about 50 minutes and a toothpick is dry. Cool for 15 minutes and remove cakes from pans.
Cool on rack.
Directions—To Grill Cake
Heat stove top grill and brush with butter. Slice pound cake and brush with D’Avolio Blood Orange Olive Oil. Grill both sides until caramelized grill lines form on cake.
In a heavy skillet on medium heat add butter and D’Avolio Blood Orange olive oil. Add peaches cook for about three minutes stirring occasionally. Add D’Avolio Peach white balsamic vinegar, vanilla, salt, and brown sugar. Cook until sugar mixture begins to darken. Watch very carefully because it goes from dark to burnt in just a few seconds.
Set aside to cool.
Whip on highest speed until peaks form and looks dry.
Place on serving platter. Top each piece with peaches and ricotta cream.