Lemon Pound Cake With Peaches, Limoncello Syrup and Yogurt

1 cup plus 2 tablespoons sugar, divided3 tablespoons strained fresh lemon juice3 tablespoons unsalted butter, melted and clarified6 large ripe peaches, cut into 1/2-inch slices 1 cup water2 fresh mint sprigs, plus more leaves for garnish 1/2 cup Limoncello (Italian lemon-flavored liqueur)6 whole black peppercorns2 cups Greek or Mediterranean-style strained yogurtFinely grated zest of 1 lemon 2 teaspoons confectioners' sugar6 slices good-quality lemon pound cake, cut into quartersCombine 2 tablespoons sugar, lemon juice and butter in a small bowl and toss the peaches in the mixture. Set aside, covered, until ready to use.Combine 1 cup sugar and water in a small saucepan and heat over medium-high heat. Bring to a boil, reduce the heat, add the mint sprigs, and simmer for 7 minutes. Add the Limoncello and peppercorns, bring back to a boil over high heat, reduce the heat, and simmer another 3 to 4 minutes, until the alcohol boils off and the syrup is thick. Set aside. (Makes about 1 1/2 cups.)Using a wire whisk, mix the yogurt, zest and confectioners' sugar in a medium bowl and set aside, covered and refrigerated, until ready to use.To serve: Place a piece of pound cake in a cupcake liner; Top with some grilled peaches. then with a little of the yogurt. Drizzle with the syrup. Garnish with mint and serve immediately.Serves 24.Nutrition values per serving: 103 calories, 3 g fat (2 g saturated), 17 g carbohydrates, 1 g fiber, 2 g protein, 21 mg cholesterol, 44 mg sodium.Inspired by "Mediterranean Grilling" by Diane Kochilas (2007 Morrow, $29.95)