Grilled Fruit With Toasted Poundcake Recipe - Cooking Index
Grilled Fruit With Toasted Poundcake Recipe - Cooking Index
It's best to leave the fruit unpeeled when you're grilling it to help hold the flesh together. Fruit can be grilled a day ahead, covered and refrigerated. Cake can be grilled several hours ahead.
Type: Fruit| 6 | Peaches - halved, pitted | |
| 6 | Plums - halved, pitted | |
| 6 | Apricots - halved, pitted | |
| Oil - as needed | ||
| 1/3 cup | 65g / 2.3oz | Sugar |
| 1/4 cup | 59ml | Anisette liqueur |
| 2 tablespoons | 30ml | Orange-flavored liqueur |
| 1/4 cup | 59ml | Lemon juice |
| 2 | Pound-cakes - (12 oz ea) - each cut 6 slices | |
| 2 | Vanilla ice cream |
Lightly brush cut sides of fruit with oil. Place on grill, cut-side down, and grill over medium heat until lightly browned, 3 to 5 minutes. Turn and grill until fruit is tender yet not mushy, 3 to 5 minutes. Remove from heat and cut halves in half.
Toss cut-up fruit in bowl with sugar, anisette, orange liqueur and lemon juice. Cover and let stand at least 30 minutes for flavor to develop.
Lightly grill pound cake slices over medium-high heat until toasted, 1 to 2 minutes per side.
To serve, place cake slices on dessert plates and top each with small scoop ice cream. Spoon grilled fruit over top.
This recipe yields 12 servings.
Each serving: 478 calories; 247 mg sodium; 135 mg cholesterol; 24 grams fat; 60 grams carbohydrates; 6 grams protein; 0.64 gram fiber.
Source:
The Los Angeles Times, 06-25-2000
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