Pound cake is an emergency dessert often used for strawberry shortcake. This is a time-consuming cake to make, but the frozen ones are quite good and have a variety of uses.

You could make a sweet bruschetta by slicing, buttering and toasting the cake, then topping it with seasonal berries and whipped cream. Soak cubes of pound cake in orange liqueur, place in a large wine glass and top with vanilla custard and fresh berries to make individual trifles. Or, take advantage of Texas peaches to make this easy dessert as a Fourth of July treat.

EVANS CAGLAGE/DMN

Peach Shortcake uses frozen pound cake, fresh peaches and berries and other sweet delights.

Texas food maven Helen Corbitt had a favorite shortcut for crème anglaise, using vanilla ice cream with a rich, custard base. Melted and blended, it makes a delicious sauce. This recipe borrows from the pound cake and the sauce, making an assembly dessert that takes advantage of fresh peaches. Since the peach season is short in Texas, consider freezing fresh peaches so you can enjoy them after the season is over.

Anne Greer McCann is a Dallas author and restaurant consultant. Her Web site is annegreermccann.com.

Preheat the oven to 400 F.

Lightly butter slices of pound cake and place in the oven for 10 minutes to warm.

Slice peaches and place in a bowl. Toss with sugar and a squeeze of lemon juice. Set aside.

Allow ice cream to soften for 10 to 15 minutes. Place by spoonfuls in a blender and blend until smooth. Store in the refrigerator, in the blender jar, until ready to assemble the desserts.

When ready to assemble, reblend the sauce (if necessary) and pool each plate with sauce.

Using a spatula, place a slice of pound cake in the center of each plate, and spoon peaches over the top. Garnish with a dollop of whipped cream and a few raspberries. If desired, drizzle with warm caramel.

Makes 6 servings.

PER SERVING: Calories 403 (40% fat) Fat 18 g (10 g sat) Cholesterol 76 mg Sodium 178 mg Fiber 3 g Carbohydrates 56 g Protein 5 g