- 4 1/2 tablespoons (packed) golden brown sugar, divided
- 3 tablespoons balsamic vinegar
- 2 tablespoons chopped fresh mint
- 6 ripe large peaches, peeled, cut into 1/2-inch-thick slices
- 1 cup chilled whipping cream
- 6 slices purchased pound cake
- 3 to 4 tablespoons unsalted butter, room temperature
- Prepare barbecue (medium-high heat). Whisk 3 tablespoons sugar, vinegar, and mint in large bowl to blend. Add peaches and toss gently to coat. Let stand at least 5 minutes and up to 30 minutes.
- Using electric mixer, beat whipping cream and remaining 1 1/2 tablespoons sugar in another large bowl until peaks form; refrigerate.
- Spread cake slices on both sides with butter. Grill until lightly browned. Arrange cake slices on 6 plates. Top each with peaches and syrup, then whipped cream.