Grilled Pound Cake w/Sour Cherry and Pecan Ice Cream Recipe
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 This recipe for Grilled Pound Cake w/Sour Cherry and Pecan Ice Cream, by Denise Sypesteyn, is from Cooking Diary of a Texas Cowgirl,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
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Contributor: |
Contributor: Denise Sypesteyn
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Category: |
Category: |
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Ingredients: |
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
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Directions: |
Directions:Place cherries in medium bowl and pour 1 cup boiling water over them. Let stand until softened (about 10 minutes). Drain and pat dry and mix cherries and 1 tablespoon brandy in small bowl.
Place ice cream in large bowl. Mix in cherries, semisweet
chocolate and pecans. Cover ice cream mixture and place in freezer for about 2 hours.
Prepare barbecue grill (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 on top of each slice of cake.
Pour about 1 1/2 teaspoons brandy over each serving |
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