Peaches & Plums in a Cinnamon Peach Balsamic Sauce over Buttery Pound Cake


  • 4 Peaches-sliced
  • 4 Plums-sliced
  • 3 Tbsp. Butter
  • 1 Tbsp. Butter Olive Oil
  • 2 Tbsp. Cinnamon Cane Sugar
  • 2 Tbsp. Bourbon Vanilla Sugar
  • ¼ cup Brown Sugar
  • ½ tsp vanilla
  • 4 oz Peach White Balsamic
  • 1 Pound Cake


  1. Heat skillet to low-medium. Add in butter until melted. Add in Butter Olive Oil.
  2. Add to melted butter/Butter Olive Oil, the Cinnamon Cane Sugar, Bourbon Vanilla Sugar and brown sugar. Stir frequently.
  3. Once sugar is dissolved, add vanilla.
  4. Next, add peaches and plums to pan. Stir until slightly softened and warmed.
  5. Add to pan the Peach White Balsamic & cook until slightly reduced and sauce thickens. The Peach White Balsamic will sweeten as it thickens.
  6. Remove skillet from heat. Serve over sliced pound cake and drizzle with additional Peach White Balsamic.

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