Peach Pound Cake

Directions

1. Preheat oven to 350 degrees. Butter and flour two small or one large loaf pan. Place butter and sugar in the bowl of an electric mixer fitted with the paddle attachment and process until light and fluffy. Add eggs, one at a time, mixing well between each addition. Add Fustini's Peach Balsamic and diced peaches and mix. Whisk together flour and salt and add to the mixer. Mix on low just until the batter comes together. Pour batter into prepared loaf pans and place into the hot oven. Bake until fully cooked and a toothpick inserted in the middle of the loaf comes out clean - 50 to 60 minutes. Tent with foil if the top is getting too brown. Let cool 15 minutes out of the oven before removing loaf from pan. Let cool to room temperature before cutting.
2. Rub peaches with olive oil and sprinkle with spices. Prepare a hot grill. Grill peaches cut side down only until grill marks form. Remove from grill and cut into slices.
3. Preheat oven to 350 degrees. Combine oats, flour, brown sugar and salt. Add butter and Fustini's Meyer Lemon olive oil and mix just until crumbly. Spread mixture on a parchment-lined sheet tray and bake in the hot oven until browned - 10 to 15 minutes. Remove from oven and let cool to room temperature.
4. Heat heavy cream and vanilla bean to simmer. Simmer 5 minutes then turn off. Let steep until room temperature. Remove the vanilla bean then whisk in the rest of the ingredients. Let refrigerate overnight.