Grilled Pound Cake with Sour Cherry and Pecan Ice Cream |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
|
Here's a great idea for a summer dessert. To make preparation even easier, use your favorite cherry or pecan ice cream. Ingredients:
3/4 cup dried sour cherries (about 4 ounces) |
1 cup boiling water |
5 tablespoons brandy |
1 1/2 pints vanilla ice cream, softened slightly |
4 1/2 tablespoons coarsely chopped semisweet chocolate (about 2 1/2ounces) |
1/3 cup coarsely chopped toasted pecans |
1 16-ounce loaf pound cake |
1/4 cup (1/2 stick) unsalted butter, melted |
Directions:
1. Place cherries in medium bowl. Pour 1 cup boiling water over. Let stand until softened, about 10 minutes. Drain and pat dry. Mix cherries and 1 tablespoon brandy in small bowl.
2. Place ice cream in large bowl. Mix in cherries, semisweet chocolate and pecans. Cover ice cream mixture. Freeze until firm, about 2 hours.
3. Prepare barbecue (medium heat). Cut pound cake into sixteen 1/2-inch slices. Brush both sides of each cake slice with melted butter. Grill slices until lightly toasted, about 30 seconds per side. Place 2 cake slices on each of 8 dessert plates. Place 1 scoop ice cream atop cake slices on each plate. Drizzle 1 1/2 teaspoons brandy over each serving.
|
|