Grilled Pound Cake with Sour Cherry and Pecan Ice Cream
- Preparing Time: -
- Total Time: -
- Served Person: Serves 8
- 1 cup boiling water
- 1/4 cup (1/2 stick) unsalted butter, melted
- Carbohydrate 50 g(17%)
- Cholesterol 74 mg(25%)
- Fat 25 g(39%)
- Fiber 2 g(7%)
- Protein 6 g(11%)
- Saturated Fat 12 g(58%)
- Sodium 257 mg(11%)
- Calories 452
Preparation 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. Place ice cream in large bowl. Mix in cherries, semisweet chocolate and pecans. Cover ice cream mixture. Freeze until firm, about 2 hours. 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.
Preparation 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. Place ice cream in large bowl. Mix in cherries, semisweet chocolate and pecans. Cover ice cream mixture. Freeze until firm, about 2 hours. 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.
