For the Cake

1. Preheat oven to 350 degrees. Butter and flour a 6-cup (8 ½ x 4 ½-inch) loaf pan; set aside.
2. Using an electric mixer on high speed, beat butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition; add vanilla and salt. With mixer on low, gradually add flour, beating until just combined (do not overmix).
3. Bake until a toothpick inserted into center of cake comes out clean, about 1 hour (tent with aluminum foil if browning too quickly). Let cool in pan 15 minutes. Invert onto a wire rack, and turn upright to cool completely.

For the Coulis

1. In a medium saucepan, combine peaches, peach or apricot jam, lemon juice, and water. Crush some of the peaches with a potato masher; about 3-4 crushes will do the trick, leaving many whole pieces. Bring to a boil and then turn the heat down to medium.
2. In a small bowl, stir 1 Tbsp. water with cornstarch. Slowly add cornstarch to the simmering peaches and stir for one minute. Remove from heat and keep warm.
3. Preheat grill or grill-pan to medium-low. Brush the pound cake slices with melted butter. Grill until the cake is toasted, about 2 minutes on each side. You can also grill some sliced peach wedges to serve on the side.
4. Spread the warm sauce on dessert plates, place 2 cake slices on each plate and top with additional sauce. Garnish with slivered almonds and mint. Serve with a scoop of vanilla ice cream. Enjoy!