"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

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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.
Contributor:  
Contributor:  
Denise Sypesteyn
Category:
Category:
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
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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