"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

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 , 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.

Denise Sypesteyn


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

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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