Melt 2 tbl. butter in a large frying pan over medium heat. Add 1/2c. packed brown sugar, 2c. sliced peeled peaches, and 1/4tsp. cinnamon, tossing slightly to coat.

Cook peaches until softened and juices are released, stirring occasionally, about 5 minutes. Toast 4 slices pound cake (cut 3/4" thick) in toaster until warm and slightly golden, about 2 minutes.

Put each cake slice in a bowl and top with warm peaches,
distributing them evenly. Serve with vanilla ice cream. Makes 4 servings.