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1
Preheat the grill to medium-high heat.
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2
Allow the French vanilla ice cream and peach sorbet to soften at room temperature, until they can be scooped easily, approximately 20 minutes.
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3
Spread the vanilla ice cream along the bottom of a 9 by 13-inch baking dish, and layer it with the peach sorbet.
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4
Using a knife, swirl the 2 flavors together until the ice cream mixture has streaks of ice cream and sorbet.
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5
Cover the dish with plastic wrap and freeze until the ice cream firms up again, approximately 2 hours.
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6
Brush the peaches and each side of the pound cake slices with canola oil and put them on the grill.
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7
Cook until heated through and obtain nice grill marks, approximately 1 minute per side for the pound cake and 2 to 3 minutes per side for the peaches.
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8
Remove the peaches from the grill to a cutting board.
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9
When cool, cut each piece into 4 wedges.
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10
In a small bowl, combine the sugar and the cinnamon, then sprinkle the cake and peaches evenly with the cinnamon mixture.
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11
Add the sliced almonds to a dry skillet and put the skillet on the grill.
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12
Toast the nuts until they are golden brown and fragrant, tossing frequently, approximately 3 to 5 minutes.
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13
To serve, put 1 piece of grilled pound cake on a serving plate.
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14
Arrange 4 wedges of grilled peach on top, and finish with a large scoop of the ice cream/sorbet mixture.
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15
Repeat with the remaining ingredients.
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16
Garnish them with a mint sprig and the toasted sliced almonds.
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17
Enjoy and eat safely, as this dessert tends to get pretty messy.
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18
Preheat the oven to 325 degrees F.
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19
Spray a loaf pan with nonstick cooking spray.
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20
In a stand mixer, cream together the butter and sugar on medium speed until light a fluffy, about 2 minutes.
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21
Scrape down the sides of the mixing bowl before beating in the egg.
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22
Add the egg and beat to incorporate, then beat in the egg yolk.
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23
Add the almond extract and water and beat until combined.
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24
In a separate bowl, stir together the flour, almond meal, baking powder and salt.
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25
Add the dry ingredients slowly to the wet ingredients while the mixer is on low speed.
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26
Whip until just combined.
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27
Pour the batter evenly into the prepared pan, and sprinkle with the raw almonds.
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28
Bake until a toothpick inserted in the center of the cake comes out clean, approximately 45 minutes.
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29
Rotate the pan halfway through the cooking time.
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30
Remove the cake from the oven and let it cool before slicing.
