Peach Panini

By flour_arrangements

Ingredients

• 1 16-ounce Sara Lee pound cake, thawed
• 1 stick (1/2 cup) salted butter, softened
• 1 1/4 cups packed dark brown sugar
• 10 Trinity Fruit white flesh peaches
• 1/2 cup plus 1/3 cup granulated sugar
• 1 12-ounce package frozen raspberries, thawed
• 1 pint heavy whipping cream
• 1/4 cup Torani vanilla syrup
• Fresh raspberries and mint sprigs, for garnish

Details

Servings 10

Preparation

Step 1

Cut cake into ten 3/4-inch slices. Butter both sides of each slice. Spread 1 tablespoon brown sugar on each side of cake slices.

Place cake slices in a preheated panini maker for 40 seconds, or until golden brown. Remove to a sheet of waxed paper to cool. Slice each piece in half diagonally.

Peel and slice peaches into a bowl. Stir in 1/2 cup sugar. Refrigerate.

Puree thawed raspberries with remaining 1/3 cup sugar and press through a sieve to remove the seeds. Refrigerate.

Beat whipping cream with vanilla syrup until stiff peaks form. Refrigerate.

Using a squeeze bottle or pastry bag, squeeze some raspberry sauce onto a serving plate in a zigzag pattern.

Place half of the cake slices on top of the sauce, then add the peaches. Stand the remaining cake slices on top of the peaches.

Drizzle with remaining raspberry sauce, top with whipped cream and garnish with fresh raspberries and mint.

Makes 10 servings.