Grilled Pound Cake with Warm Peach Coulis and Chantilly Cream

INGREDIENTS

heaping cups sliced and peeled "ripe"peaches, more for garnish

10 oz

apricot jam

4 tbsp

unsalted butter

1/4 cup

water

1 tbsp

lemon juice

2 tbsp

cornstarch

store-bought pound cake, sliced crosswise into 8 pieces

1/2 cup

heavy whipping cream

2 tbsp

granulated sugar

1/2 tsp

vanilla extract

slivered almonds

sprigs of mint

grilled peach wedges