Grilled Peach Angel Food Cake

How to Make Grilled Peach Angel Food Cake

1. 1

   Step 1: Make lavender-honey glaze

   Warm the honey gently in a small saucepan or microwave (just until loosened) and stir in dried lavender, lemon juice, and vanilla. Let steep 5–10 minutes, then strain out the lavender bits and reserve the glaze for brushing; this infuses floral notes without overwhelming sweetness.

   For this step

   • 3 tablespoonsHoney
   • 1 teaspoonDried culinary lavender (or 1 tbsp fresh buds)
   • 1 tablespoonFresh lemon juice
   • 1 teaspoonPure vanilla extract
   
2. 2

   Step 2: Prep and grill the peaches

   Preheat a medium-hot grill or grill pan to medium-high and brush peach halves lightly with neutral oil to prevent sticking. Grill peaches cut-side down 3–4 minutes until caramelized, then flip and brush the cut sides with the lavender-honey glaze and cook another 1–2 minutes until tender and glossy.

   For this step

   • 4 mediumRipe peaches (halved, pitted)
   • 1 tablespoonNeutral oil (grapeseed or vegetable) for brushing
   
3. 3

   Step 3: Warm and grill the cake slices

   Slice the angel food cake into 6 generous wedges about 1 inch thick and briefly place them on the grill cut-side down 30–45 seconds to pick up light char lines and warm through. Remove before the cake browns too deeply — you want it warm and airy to contrast the caramelized fruit.

   For this step

   • 1 loafAngel food cake (store-bought or homemade)
   
4. 4

   Step 4: Whip mascarpone topping

   In a bowl, whisk mascarpone with powdered sugar and a quick splash of the strained lavender-honey (about 1 teaspoon) until smooth and slightly airy; if it’s too thick, add 1–2 teaspoons water or cream to loosen. Taste and adjust sweetness, then chill briefly until ready to serve.

   For this step

   • 3/4 cupMascarpone cheese
   • 2 tablespoonsPowdered sugar
   
5. 5

   Step 5: Assemble and garnish

   Arrange a grilled cake wedge on each plate, top with two peach halves, drizzle additional glaze over the fruit and cake, and add a generous dollop of the mascarpone mixture. Finish with fresh mint leaves and serve immediately while the peaches are warm and the cake is light.

   For this step

   • 6 sprigsFresh mint leaves for garnish
   

1. Warm the honey gently in a small saucepan or microwave (just until loosened) and stir in dried lavender, lemon juice, and vanilla. Let steep 5–10 minutes, then strain out the lavender bits and reserve the glaze for brushing; this infuses floral notes without overwhelming sweetness.
2. Preheat a medium-hot grill or grill pan to medium-high and brush peach halves lightly with neutral oil to prevent sticking. Grill peaches cut-side down 3–4 minutes until caramelized, then flip and brush the cut sides with the lavender-honey glaze and cook another 1–2 minutes until tender and glossy.
3. Slice the angel food cake into 6 generous wedges about 1 inch thick and briefly place them on the grill cut-side down 30–45 seconds to pick up light char lines and warm through. Remove before the cake browns too deeply — you want it warm and airy to contrast the caramelized fruit.
4. In a bowl, whisk mascarpone with powdered sugar and a quick splash of the strained lavender-honey (about 1 teaspoon) until smooth and slightly airy; if it’s too thick, add 1–2 teaspoons water or cream to loosen. Taste and adjust sweetness, then chill briefly until ready to serve.
5. Arrange a grilled cake wedge on each plate, top with two peach halves, drizzle additional glaze over the fruit and cake, and add a generous dollop of the mascarpone mixture. Finish with fresh mint leaves and serve immediately while the peaches are warm and the cake is light.