FBD

Grilled Pound Cake

Grilled pound cake slices topped with brandied cherry-chocolate chunk ice cream — an elegant summer dessert.

AmericanVegetarianIntermediate140 minBy Northstar

Ingredients

Servings
8
  • 0.8 cup dried sour cherries
  • 1 cup boiling water
  • 5 tbsp brandy, divided
  • 1 0.5 pint vanilla ice cream, softened slightly
  • 4 0.5 tbsp semisweet chocolate, coarsely chopped
  • 0.3 cup pecans, toasted and coarsely chopped
  • 16 oz loaf pound cake, cut into 16 half-inch slices
  • 0.3 cup unsalted butter, melted

Instructions

  1. 1

    Place cherries in a medium bowl. Pour 1 cup boiling water over cherries; let stand until softened, about 10 minutes. Drain and pat dry. Mix cherries with 1 tablespoon brandy.

  2. 2

    Mix ice cream with cherries, semisweet chocolate, and pecans in a large bowl; cover and freeze until firm, about 2 hours.

  3. 3

    Prepare barbecue grill and heat to medium.

  4. 4

    Brush both sides of each cake slice with melted butter. Grill slices until lightly toasted, about 30 seconds per side.

  5. 5

    Place 2 slices of cake on each dessert plate. Top with 1 scoop of ice cream. Drizzle 1½ teaspoons brandy over each serving.

Tags

cherriesbrandygrilleddessertamericanice creampound cake